Spaghetti with Anchovies, Olive Oil, Capers and Olives

Spaghetti alla Puttanesca Bianca


This is known as a “white” puttanesca sauce because it is without tomatoes. The bread crumbs absorb the sauce and cling to the pasta. If you like the breadcrumbs to be more substantial, try making your own by chopping the crumb of day old bread in a food processor.

Total Time from Start to Finish: 25 minutes


  • Salt
  • 1 pound spaghetti
  • 6 tablespoons extra virgin olive oil
  • 6 anchovy fillets, chopped
  • 1 teaspoon garlic, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons capers
  • 10 black olives, pitted and cut into lengthwise strips
  • 2 tablespoons plain, dry bread crumbs


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add 2 tablespoons salt and the spaghetti, and stir until all the strands are submerged. Cook until al dente.
  2. Put the olive oil and the anchovies in an 8-inch skillet and place over medium heat. Cook, stirring with a wooden spoon, until the anchovies have dissolved. Add the garlic and parsley and Sauté until the garlic just begins to sizzle. Add the capers and olives, season with a little salt and cook for about 2 more minutes. Remove from the heat and set aside.
  3. When the pasta is cooked al dente drain well and toss with the sauce and the bread crumbs. Serve at once.

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