Along with a salad, this tubettini con spada was our lunch down at the very bottom of the heel of Italy. It was in a light sauce. The small tubes were like ditalini but were striated like penne rigate. John added olive oil as a top dressing. I did not. It was good and filling. It was served with a spoon so I imagine it is considered more of a soup than a pasta.

Tubettini con spada