Save A vibrant, bold pasta dish featuring ditalini tossed in a garlicky tomato sauce with olives, capers, and anchovies for a classic southern Italian flavor.
This cozy chicken stew was a favorite at family dinners and is always met with smiles.
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.
Save Our family loves gathering around this dish for a cozy meal that highlights authentic italian coastal flavors.
Notes
For a vegetarian version , omit anchovies and add a splash of soy sauce for umami. Pair with a crisp italian white wine , such as pinot grigio. Use rigatoni or penne if ditalini is unavailable.
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
Save This dish shines when served immediately, ensuring the sauce clings perfectly to the pasta.
Recipe FAQs
- → Can I substitute ditalini with other pasta?
Yes, similarly shaped pasta like rigatoni or penne works well, maintaining sauce adherence and texture.
- → How can anchovies affect the flavor?
Anchovies melt into the sauce, lending a rich umami depth without an overpowering fishiness.
- → Is lemon zest necessary for this dish?
Lemon zest adds a bright, fresh note that balances the savory elements but can be omitted if preferred.
- → What wine pairs best with this meal?
Crisp Italian whites like Pinot Grigio complement the dish’s acidity and briny flavors well.
- → How to adjust saltiness from olives and capers?
Since olives and capers are naturally salty, season carefully and taste before adding extra salt.