Today we talk about Aromatic Ziti, one of our all-time favorites! This Pasta in an olive and capers sauce with Anchovies is fresh, delicious, and beyond easy to put together. Every bite is loaded with classic Italian Mediterranean flavors. It’s the perfect meal to make when you want to impress but still want to keep things simple, make it for your guests!
This "white Puttanesca" pasta is made using pantry ingredients you probably have at home and it is the perfect lunch or dinner for those busy days
This olive and capers Ziti Pasta recipe is so simple and quick. In just 20 minutes your pasta dish is on the table!
If you are looking for more spring and summer pasta recipes check out Spaghetti with Asparagus and Prawns and Spaghetti with Tomatoes, Basil and Brie
I also love a delicate recipe of Pennette with Aubergine and Peppers and Aromatic Pasta
Jump to:
What makes this recipe great
- To make this paste, you will need only a few key ingredients
- Olives and Capers sauce contains all the Mediterranean aromas.
- This recipe is so simple and quick. This sauce doesn't get any easier
- It is perfect for weeknights when time is tight.
- It can be made gluten-free and vegan friendly
Ingredients
- Dry pasta: the recipe calls for ziti or penne, but other types of short pasta can be used.
- Anchovies: rich in omega 3 and other very important and valuable nutritional values, those in oil and of good quality must be purchased.
- Black olives: prefer whole olives, where you remove the stones, they are much tastier.
- Capers: we always have a jar of capers at home.
- Parsley: fresh parsley is ideal but frozen parsley is fine too.
Instructions
Drain the anchovy fillets, then dry them with kitchen paper and chop.
Drain the capers, wash and dry them. Pull out the stone from the olive and tear the flesh in pieces.
Finely chop the parsley together with the capers and put it aside.
Heat 5 tablespoons of extra virgin olive oil in a large frying pan over medium heat, pour in the anchovies, melt and crush them with the help of a fork. Cook for a minute, then add the olives and cook for a further 2 minutes, stirring.
Meanwhile, bring to a boil 4 liters of salted water in a large saucepan and cook the ziti until ‘al dente’. Drain the pasta, reserving some cooking water, and tip into the frying pan together with the anchovies and the olives. Loosen with some cooking water and toss well over the heat.
Remove from the heat, add the capers and the parsley and with the help of two forks mix everything together to allow the flavors to combine.
Serve immediately and enjoy this wonderful dish!!
Expert tips
This olive and capers Pasta is one of our all-time summer favorites! Serve it warm or chilled!
Using the cooking water retained to create a creamy sauce without adding butter.
It can be made gluten-free and vegan friendly
Storage
Keep in an airtight container in the fridge for the day after. Do not keep it longer than 2 days and preferably eat it at room temperature. Before serving, give it a good stir.
Frequently asked question
You can easily turn this dish vegan by skipping the anchovies, it will still taste good
Yes, it’s a balanced meal. You can make it healthier using brown pasta.
This summer pasta doesn't stand up well to freezing.
Yes, absolutely you can use your favorite gluten-free pasta.
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Recipe
Aromatic Pasta
Ingredients
- 350 gr. Ziti or Penne
- 30 gr. ancovy Fillets in Oil
- 25 gr. capers
- 45 gr. black olives stone in
- 2 springs fresh parsley
- 5 tablespoon extra virgin olive oil
- sea coarse salt
- salt and pepper to taste
Instructions
- Drain the anchovy fillets, then dry them with a kitchen paper and chop.
- Drain the capers, wash and dry them. Pull out the stone from the olive and tear the fresh in pieces.
- Finely chop the parsley together with the capers and put aside.
- Heat 5 tablespoons of extra virgin olive oil in a large frying pan over a medium heat, pour in the anchovies, melt and crush them with the help of a fork. Cook for a minute, then add the olives and cook for a further 2 minutes, stirring.
- Meanwhile, bring to a boil 4 liters of salted water in a large saucepan and cook the penne until ‘al dente’. Drain the pasta, reserving some cooking water, and tip into the frying pan together with the anchovies and the olives. Loosen with some cooking water and toss well over the heat.
- Remove from the heat, add the capers and the parsley and with the help of two forks mix everything together to allow the flavors to combine.
- Serve immediately and enjoy this wonderful dish!!
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