Ditalini pasta blended with a tangy tomato sauce, olives, capers, and anchovies for classic tastes.
# What you 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 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Finishing
12 - 2 tbsp fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon (optional)
# Steps to follow:
01 - 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.
02 - Heat olive oil in a large skillet over medium heat. Add chopped anchovies and cook, stirring, until they dissolve into the oil, about 1 minute.
03 - Add minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
04 - Stir in diced tomatoes, chopped olives, drained capers, and dried oregano. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
05 - Add freshly ground black pepper and salt to taste, keeping in mind the saltiness from anchovies, olives, and capers.
06 - Add drained pasta to the sauce, tossing to coat. Incorporate reserved pasta water as needed to loosen the sauce.
07 - Remove from heat. Stir in chopped fresh parsley and lemon zest, if using.
08 - Serve immediately, garnished with additional parsley if desired.
