Description
A nostalgic, scratch-made version of the beloved canned pasta—tender little rings in a silky, tomato‑herb sauce, ready in about 20 minutes, perfect for a comforting meal.
Ingredients
8 oz (about 225 g) canned pasta rings (or small ring pasta like ditalini)
2 Tbsp unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
1 (15 oz) can crushed tomatoes
2 Tbsp tomato paste
1 tsp sugar (optional, to balance acidity)
½ tsp dried basil
½ tsp dried oregano
Pinch salt and pepper, to taste
½ cup water or low-sodium broth
2 Tbsp grated Parmesan cheese (for garnish)
Instructions
Cook pasta rings or ditalini in salted boiling water until al dente following package instructions. Drain and rinse; set aside.
In a saucepan over medium heat, melt the butter. Add onion and cook 3–4 minutes until translucent.
Add garlic and sauté 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, water or broth, sugar (if using), basil, oregano, salt, and pepper.
Bring to a gentle simmer and cook 5–7 minutes, stirring occasionally, until sauce slightly thickens.
Stir in cooked pasta rings until evenly coated and heated through, about 2 minutes.
Serve hot in bowls, sprinkled with grated Parmesan. Can garnish with a sprinkle of chopped parsley or a drizzle of olive oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
