A vibrant ditalini dish tossed in garlicky tomato sauce with olives, capers, and anchovies for rich taste.
# Components:
→ 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook ditalini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add anchovies and cook, stirring, until dissolved in the oil, about 1 minute.
03 - Add minced garlic and red pepper flakes to the skillet and sauté for 30 seconds until fragrant.
04 - Stir in diced tomatoes, chopped olives, capers, and oregano. Simmer, stirring occasionally, for 8 to 10 minutes until the sauce thickens.
05 - Add salt and freshly ground black pepper to taste, keeping in mind the saltiness of anchovies, olives, and capers.
06 - Add the drained pasta to the skillet and toss to coat evenly. Incorporate reserved pasta water gradually to loosen the sauce if needed.
07 - Remove skillet from heat. Stir in fresh parsley and lemon zest if using.
08 - Plate immediately and garnish with extra parsley if desired.
