Ditalini pasta in a tangy tomato sauce with olives, capers, anchovies, and fresh parsley.
# What You'll 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the ditalini according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the anchovies and cook, stirring, until they dissolve into the oil, about 1 minute.
03 - Add the minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds until fragrant.
04 - Add diced tomatoes, chopped olives, capers, and oregano. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens.
05 - Adjust seasoning with freshly ground black pepper and salt if necessary, keeping in mind the saltiness of anchovies, olives, and capers.
06 - Add the drained pasta to the sauce and toss to coat evenly. Incorporate reserved pasta water as needed to loosen the sauce.
07 - Remove from heat. Stir in fresh parsley and lemon zest if desired.
08 - Plate immediately, garnished with additional parsley if preferred.
