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.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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.
