Linguine alla Puttanesca Bianca

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

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

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