Spaghetti alia puttanesca bianca

Yield: 2 Servings

Measure Ingredient
½ cup Extra-virgin olive oil
6 Anchovy fillets, chopped
1 teaspoon Garlic, finely chopped
1 tablespoon Flat-leaf parsley, finely chopped
2 tablespoons Capers
10 Black olives, pitted and sliced
Salt to taste
2 tablespoons Plain dried bread crumbs

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. 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. Add the garlic and saute until it just begins to change color.

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.

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

Prepared and tested with love by Doris Guyer Recipe by: Lifetime Online: Dorling Kindersley Posted to Kitmailbox Digest by "Beach_Bum@..." <Beach_Bum@...> on Apr 22, 1997

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