Giada's favorite, Italian family dinner recipes

Preheat the oven to 475 degrees F. Roll out the pizza dough into a ¼-inch-thick round. Using a 2 ¼ - to 2 ½ - inch-diameter cookie cutter, cut out 30 dough circles.

Arrange the circles on 2 large, heavy baking sheets. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough.

Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with the oil, then sprinkle with the basil, salt, and pepper. Arrange the pizzettes on a platter and serve immediately.

Bring a large saucepan of salted water to a boil. Add the ditalini and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain.

Meanwhile, in a large, heavy skillet, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes and sauté just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta to taste with salt. Spoon the past into small serving bowls and serve immediately.