Pin it A vibrant, bold pasta dish featuring ditalini tossed in a garlicky tomato sauce with olives, capers, and anchovies for a classic southern Italian flavor.
I first served this recipe to friends and loved how the rich flavors instantly transported everyone to southern Italy.
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.
Pin it This dish always brings my family together around the table for a lively and delicious meal.
Required Tools
Large pot Large skillet Wooden spoon Colander Zester (optional)
Notes
For a vegetarian version, omit anchovies and add a splash of soy sauce for umami Pair with a crisp Italian white wine, such as Pinot Grigio Use rigatoni or penne if ditalini is unavailable
Nutritional Information
Calories 410 Total Fat 9 g Carbohydrates 68 g Protein 13 g
Pin it This Puttanesca Ditalini is a quick, flavorful meal perfect for weeknights or casual gatherings.
Recipe FAQs
- → What type of pasta is used in this dish?
Ditalini, a small tube-shaped pasta, is used for its ability to hold the sauce well.
- → Can I substitute the anchovies?
Yes, for a vegetarian option, omit anchovies and add a splash of soy sauce to maintain umami depth.
- → How is the sauce thickened?
Simmering the diced tomatoes with olives and capers allows the sauce to reduce and thicken naturally.
- → What garnishes complement this dish?
Fresh flat-leaf parsley and lemon zest enhance the flavors with freshness and a subtle citrus note.
- → What wine pairs well with this dish?
A crisp Italian white wine such as Pinot Grigio balances the bold, salty flavors nicely.
- → Are there alternative pasta shapes suggested?
Rigatoni or penne can be used if ditalini is unavailable without compromising texture.