Spaghetti with Olives, Capers, and Anchovies

Name: Spaghetti with Olives, Capers, and Anchovies (Spaghetti alla Puttanesca Bianca)
Yield: Serves 4
Cuisine: Italian
Ingredients: 8 Kalamata olives; Salt; 2 medium cloves garlic; 6–7 sprigs flat-leaf Italian parsley; 6 anchovy fillets; 1 pound spaghetti; 2 tablespoons breadcrumbs; 2 tablespoons capers; 6 tablespoons extra-virgin olive oil

Spaghetti alla Puttanesca Bianca

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

This is a tomato-less version of the classic Puttanesca sauce, hence the name Bianca, meaning “white.” In the absence of tomatoes, bread crumbs are used to hold all the flavors together instead. I like using a thicker breadcrumb here; either homemade crumbs or plain panko-style store-bought breadcrumbs work well. Though you might think that very little, if any, salt is needed here, unless you season with salt at least moderately, the pasta will taste bland.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Seafood Pastas

Alison Stattersfield

2 years ago from United Kingdom

This is quick and easy to do, with ingredients you might have already. I thought there might not be enough sauce and contemplated adding some parmesan but I am glad I didn't. The result was excellent, full of bursts of flavour. I served with roast butternut squash which added colour and some sweetness.

The licensor does not allow printing of this title