Spaghetti alla puttanesca bianca

1 servings

Ingredients

Quantity Ingredient
½ cup Extra-virgin olive oil
6 Anchovy fillets; chopped
1 teaspoon Finely chopped garlic
1 tablespoon Finely chopped flat-leaf parsley
2 tablespoons Capers
8 Black olives; pitted and
; julienned, up to 10
Salt
2 tablespoons Plain dried bread crumbs

Directions

1. Bring 4 qt. of water to a boil in a large saucepan or pot, add 1 Tbsp.

salt, and drop in the pasta all at once, stirring until the strands are submerged.

2. Put the olive oil and anchovies in a large skillet over a medium heat and cook, stirring with a wooden spoon, until the anchovies have dissolved.

3. Add the garlic and saut‚ until it just begins to change color.

4. Stir in the parsley, capers, and olives, season with a little salt and cook for 1-2 minutes. Remove from the heat and set aside.

5. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the bread crumbs. Taste for salt and serve at once.

Copyright credit: Dorling Kindersley Limited, London © 1996 Lifetime Entertainment Services. All rights reserved.

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