Ditalini pasta tossed in a flavorful tomato sauce with olives, capers, anchovies, and fresh parsley.
# 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 can 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)
# 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 pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add anchovies and stir until they dissolve into the oil, about 1 minute.
03 - Add minced garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
04 - Stir in diced tomatoes, chopped olives, capers, and oregano. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
05 - Adjust seasoning with freshly ground black pepper and salt if needed, considering the saltiness of anchovies, olives, and capers.
06 - Add drained pasta into the sauce, tossing to coat evenly. Add reserved pasta water gradually to loosen sauce as required.
07 - Remove from heat. Stir in chopped parsley and lemon zest if using.
08 - Serve immediately, garnished with extra parsley if desired.
