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.
Ingredients
- Pasta: 350 g (12 oz) ditalini pasta
- Sauce: 2 tbsp extra virgin olive oil
- Sauce: 4 anchovy fillets, finely chopped
- Sauce: 3 garlic cloves, minced
- Sauce: 1/2 tsp red pepper flakes
- Sauce: 1 (400 g / 14 oz) can diced tomatoes
- Sauce: 80 g (1/2 cup) pitted black olives, roughly chopped
- Sauce: 2 tbsp capers, rinsed and drained
- Sauce: 1/2 tsp dried oregano
- Sauce: Freshly ground black pepper, to taste
- Sauce: Salt, to taste
- Finishing: 2 tbsp fresh flat leaf parsley, chopped
- Finishing: 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 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 per serving
Save This classic dish delivers bold flavors with minimal effort.
Recipe FAQ
- → What pasta types can replace ditalini?
Short tubular pastas like rigatoni or penne work well as substitutes, retaining sauce cling and texture.
- → Can anchovies be omitted for a milder flavor?
Yes, anchovies can be skipped for a vegetarian style; adding a splash of soy sauce helps maintain umami depth.
- → How to prevent the sauce from being too salty?
Since anchovies, olives, and capers add salt, adjust seasoning carefully and taste before adding extra salt.
- → Is fresh parsley necessary for the dish?
Fresh parsley adds a bright, herbaceous finish but can be omitted or substituted with basil if unavailable.
- → What wine pairs well with this dish?
A crisp Italian white wine like Pinot Grigio complements the bold and salty flavors nicely.