Save A vibrant, bold pasta dish featuring ditalini tossed in a garlicky tomato sauce with olives, capers, and anchovies for a classic southern Italian flavor.
This dish brings back memories of lively family dinners where the rich flavors spark joy and conversation.
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 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.
Save Sharing this dish with family always fills the table with warmth and togetherness.
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
Per serving: 410 Calories, 9 g Total Fat, 68 g Carbohydrates, 13 g Protein
Save This recipe is a perfect weeknight dinner that satisfies with authentic flavors and quick preparation.
Recipe Guide
- → What type of pasta works best with this sauce?
Short pasta shapes like ditalini are ideal as they hold the sauce well. Rigatoni or penne are suitable substitutes if ditalini isn't available.
- → Can I make this dish vegetarian?
Yes, simply omit anchovies and add a splash of soy sauce to maintain the umami flavor without fish.
- → How do anchovies contribute to the dish?
Anchovies melt into the olive oil, adding a deep, savory richness that enhances the tomato and olive flavors without a fishy taste.
- → What wine pairs well with this pasta?
A crisp Italian white wine like Pinot Grigio complements the bold and tangy notes of the sauce perfectly.
- → How can I adjust the sauce consistency?
Reserve some pasta cooking water to add gradually when tossing the pasta; this helps loosen and bind the sauce to the pasta evenly.