Spaghetti with Anchovies, Olive Oil, Capers and Olives from The Classic Pasta Cookbook by Giuliano H

Spaghetti with Anchovies, Olive Oil, Capers and Olives from The Classic Pasta Cookbook by Giuliano H

app.ckbk.com

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...

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Cooking tools:

  • Food processor
  • Chef's knife
  • Cutting board
  • Pot
  • Colander
  • Skillet
  • Mixing bowl
  • Wooden spoon
  • Tongs
  • Measuring spoon
  • Serving platter

Ingredients

  • 6 anchovy fillets, chopped
  • 1 tablespoon parsley, finely chopped
  • Salt
  • 2 tablespoons capers
  • 1 teaspoon garlic, finely chopped
  • 2 tablespoons plain, dry bread crumbs
  • 10 black olives, pitted and cut into lengthwise strips
  • 1 pound spaghetti
  • 6 tablespoons extra virgin olive oil

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