Pin this A vibrant, bold pasta dish featuring ditalini tossed in a garlicky tomato sauce with olives, capers, and anchovies for a classic southern Italian flavor.
Ingredients
- Pasta: 350 g (12 oz) ditalini pasta
- Sauce: 2 tbsp extra virgin olive oil
- Sauce: 4 anchovy fillets, finely chopped
- Sauce: 3 garlic cloves, minced
- Sauce: 1/2 tsp red pepper flakes
- Sauce: 1 (400 g / 14 oz) can diced tomatoes
- Sauce: 80 g (1/2 cup) pitted black olives, roughly chopped
- Sauce: 2 tbsp capers, rinsed and drained
- Sauce: 1/2 tsp dried oregano
- Sauce: Freshly ground black pepper, to taste
- Sauce: Salt, to taste
- Finishing: 2 tbsp fresh flat leaf parsley, chopped
- Finishing: Zest of 1 lemon (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Step 2:
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the anchovies and cook, stirring, until they melt into the oil (about 1 minute).
- Step 3:
- Add the garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
- Step 4:
- Stir in the diced tomatoes, olives, capers, and oregano. Simmer for 8 10 minutes, stirring occasionally, until the sauce thickens.
- Step 5:
- Season the sauce with black pepper and salt (if needed anchovies, olives, and capers are salty).
- Step 6:
- Add the drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
- Step 7:
- Remove from heat. Stir in fresh parsley and lemon zest, if using.
- Step 8:
- Serve immediately, garnished with extra parsley if desired.
Pin this Required Tools
Large pot, Large skillet, Wooden spoon, Colander, Zester (optional)
Allergen Information
Contains fish (anchovies) and gluten (pasta). Double check all ingredient labels for potential allergens.
Nutritional Information
Calories: 410, Total Fat: 9 g, Carbohydrates: 68 g, Protein: 13 g
Pin this This simple pasta packs bold flavors perfect for a quick weeknight meal.
Recipe FAQs
- → What pasta works best for this dish?
Ditalini is traditional, but rigatoni or penne can be substituted without compromising flavor or texture.
- → Can anchovies be omitted?
Yes, for a vegetarian twist, skip anchovies and add soy sauce for a savory depth.
- → How do I keep the sauce from being too salty?
Since anchovies, olives, and capers are salty, adjust added salt carefully to avoid overpowering the dish.
- → What wine pairs well with this pasta?
A crisp Italian white, such as Pinot Grigio, complements the bright and salty flavors beautifully.
- → How is the sauce thickened?
Simmering the tomato, olive, and caper mixture reduces excess liquid and intensifies the flavors for a rich coating sauce.