Save to Pinterest A vibrant, bold pasta dish featuring ditalini tossed in a garlicky tomato sauce with olives, capers, and anchovies for a classic southern Italian flavor.
I first served this to my family and they couldn't get enough of the zesty flavors and comforting texture.
Ingredients
- Pasta: 350 g (12 oz) ditalini pasta
- Sauce: 2 tbsp extra-virgin olive oil, 4 anchovy fillets finely chopped, 3 garlic cloves minced, 1/2 tsp red pepper flakes, 1 (400 g / 14 oz) can diced tomatoes, 80 g (1/2 cup) pitted black olives roughly chopped, 2 tbsp capers rinsed and drained, 1/2 tsp dried oregano, Freshly ground black pepper to taste, Salt to taste
- Finishing: 2 tbsp fresh flat-leaf parsley chopped, 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 denté. 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.
Save to Pinterest This dish quickly became a family favorite with everyone gathering around the table excited for seconds.
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
Save to Pinterest This flavorful and easy pasta is perfect for a quick weeknight dinner or a comforting weekend meal.
Common Recipe Questions
- → What type of pasta works best for this dish?
Ditalini pasta is traditional, but rigatoni or penne can be used as alternatives.
- → Can anchovies be omitted or substituted?
Yes, removing anchovies and adding a splash of soy sauce provides umami for a vegetarian-friendly option.
- → How do anchovies affect the sauce?
Anchovies dissolve into the olive oil, enriching the sauce with a savory depth without overpowering it.
- → Is the sauce spicy?
A small amount of red pepper flakes adds a gentle heat that balances the bold flavors.
- → How should the pasta water be used in the dish?
Reserved pasta water can be added to the sauce to adjust consistency and help it cling to the pasta.