Spaghetti with Anchovies, Olive Oil, Capers and Olives

Name: Spaghetti with Anchovies, Olive Oil, Capers and Olives (Spaghetti alla Puttanesca Bianca)
Total time: 25 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 tablespoons plain, dry bread crumbs; Salt; 1 tablespoon parsley, finely chopped; 1 teaspoon garlic, finely chopped; 1 pound spaghetti; 10 black olives, pitted and cut into lengthwise strips; 6 tablespoons extra virgin olive oil; 6 anchovy fillets, chopped; 2 tablespoons capers

Spaghetti alla Puttanesca Bianca

Preparation info

Serves
4
People

Difficulty
Easy
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.

Ingredients

Salt
1 pound spaghetti
6 tablespoons extra virgin olive oil

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean

Method

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