Bold ditalini pasta with a rich sauce of olives, capers, garlic, and anchovies.
# List of Ingredients:
→ Pasta
01 - 12 oz ditalini pasta
→ Sauce
02 - 2 tbsp extra-virgin olive oil
03 - 4 anchovy fillets, finely chopped
04 - 3 garlic cloves, minced
05 - 1/2 tsp red pepper flakes
06 - 14 oz can diced tomatoes
07 - 1/2 cup pitted black olives, roughly chopped
08 - 2 tbsp capers, rinsed and drained
09 - 1/2 tsp dried oregano
10 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Finishing
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon (optional)
# Step-by-Step Directions:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add anchovies and cook, stirring until they dissolve into the oil, about 1 minute.
03 - Add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
04 - Stir in diced tomatoes, chopped olives, capers, and oregano. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
05 - Adjust seasoning with freshly ground black pepper and salt if needed, considering the saltiness of anchovies, olives, and capers.
06 - Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water incrementally to loosen the sauce as desired.
07 - Remove skillet from heat. Stir in chopped parsley and lemon zest if using. Serve immediately, garnished with additional parsley if desired.
