Ditalini tossed in garlicky tomato sauce with olives, capers, and anchovies for bold southern flavors.
# Components:
→ Pasta
01 - 12 oz ditalini pasta
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 4 anchovy fillets, finely chopped
04 - 3 garlic cloves, minced
05 - 1/2 teaspoon red pepper flakes
06 - 14 oz can diced tomatoes
07 - 1/2 cup pitted black olives, roughly chopped
08 - 2 tablespoons capers, rinsed and drained
09 - 1/2 teaspoon dried oregano
10 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Finishing
12 - 2 tablespoons fresh flat-leaf parsley, chopped
13 - Zest of 1 lemon (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the ditalini to al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the 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 - Add diced tomatoes, chopped olives, capers, and dried oregano. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
05 - Adjust seasoning with freshly ground black pepper and salt if needed, considering the saltiness of anchovies, olives, and capers.
06 - Add the drained pasta to the sauce and toss to coat evenly. Incorporate reserved pasta water incrementally to loosen the sauce as necessary.
07 - Remove the skillet from heat. Stir in chopped fresh parsley and lemon zest if using.
08 - Plate immediately, garnishing with extra parsley if desired.
