Pin 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 have enjoyed making this dish for family dinners because it’s both flavorful and simple to prepare making it a regular in my recipe rotation.
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 This is a beloved recipe that always brings my family together for a warm comforting meal full of flavor.
Required Tools
Large pot Large skillet Wooden spoon Colander Zester (optional)
Nutritional Information
Calories 410 Total Fat 9 g Carbohydrates 68 g Protein 13 g
Serving Suggestions
Pair with a crisp Italian white wine such as Pinot Grigio to complement the dish.
Pin This dish combines simplicity with bold flavors making it perfect for weeknight dinners or special occasions.
Recipe FAQ
- → What pasta works best for this dish?
Ditalini is traditional, but rigatoni or penne can be used as substitutes without losing the dish’s character.
- → Can anchovies be omitted or replaced?
Yes, you can leave out anchovies for a vegetarian version and add a splash of soy sauce or miso for a similar umami depth.
- → How should the sauce consistency be adjusted?
Reserve some pasta cooking water to loosen the sauce when tossing; this helps achieve a silky coating on the pasta.
- → What flavors do the olives and capers add?
They contribute a briny, salty tang that balances the sweetness of the tomatoes and the richness of anchovies.
- → Is fresh parsley necessary for finishing?
It adds a fresh herbal brightness and color contrast, enhancing both flavor and presentation but can be omitted if unavailable.
- → How long does this dish take to prepare?
About 30 minutes in total — 10 minutes for prep and 20 minutes for cooking.