Linguine alla Puttanesca Bianca

Name: Linguine alla Puttanesca Bianca
Cuisine: Italian
Ingredients: 2 cloves fresh garlic, peeled, left whole; Extra virgin olive oil; 8 ounces linguine; 2 tablespoons salt-cured capers, rinsed well; Generous pinch crushed red chili flakes; Sea salt; ½ yellow onion, thin half-moon slices; 4-5 sprigs fresh basil, leaves removed, left whole, stems discarded; ½ cup toasted bread crumbs; ⅓ cup green olives, pitted, coarsely chopped; ⅓ cup white wine

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

When we think of Puttanesca sauce, we think of a rich, spicy tomato gravy that is perfection on a plate. But a white puttanesca? It has all the depth of flavor of the traditional, but it’s light, fresh, spicy and crunchy with toasted breadcrumbs.

Ingredients

8 ounces linguine
Extra virgin olive oil
2 cloves fresh garlic, peeled, left whole

Europe
Italy
Pasta
Vegan

Method

Bring a pan of salted water to the boil (just enough water to cover the pasta generously). Drop the linguine in the water; do not break it in half. Cook for 7-8 minutes, until al dente.

While the pasta cooks, make the sauce.

Place a generous amount of olive oil (3-4 tablespoons) in a deep skillet, along with the garlic and onion, over medium heat. When the onion begins to sizzle