Spaghetti with Anchovies, Olive Oil, Capers and Olives

Spaghetti alla Puttanesca Bianca

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

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.


  • Salt
  • 1 pound spaghetti
  • 6 tablespoons extra virgin olive oil


  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