Ditalini tossed in a garlicky tomato sauce with olives, capers, and anchovies for bold southern Italian flair.
# What you'll need:
→ 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 canned 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 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Finishing
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente following package directions. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add anchovies and stir until dissolved into the oil, about 1 minute.
03 - Add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
04 - Incorporate diced tomatoes, olives, capers, and oregano. Simmer gently for 8 to 10 minutes, stirring occasionally, until thickened.
05 - Adjust seasoning with salt and freshly ground black pepper, considering the saltiness of anchovies, olives, and capers.
06 - Add drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water gradually to loosen sauce as needed.
07 - Remove skillet from heat. Stir in chopped parsley and optional lemon zest. Serve immediately, garnished with extra parsley if desired.
