Pasta w/ Olives, Capers & Anchovies – or a “White” Puttanesca Sauce

Puttanesca sauce is a tangy, somewhat salty spaghetti sauce made with ingredients typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic. Giuliano Hazan,  son of famed Italian cookbook writer Marcella Hazan, calls this riff “a tomato-less version – or “bianca” in Italian, meaning white. (Click here to see the recipe.) Spaghetti with Olives, Capers and Anchovies

Hazan substitutes thick bread crumbs for the tomatoes “to hold all the flavors together.” The dish also combines garlic, parsley, olives, anchovies, extra virgin olive oil, and capers. (Click here to see the recipe.)

The recipe appears in Giuliano Hazan’s Thirty Minute Pasta (Stewart, Tabori & Chang, 2009). You could use our robust Arbosana or Miller’s Blend oils to give even more punch to the flavor.

Hazan says homemade breadcrumbs or panko-style breadcrumbs from the store will work fine in this dish. His final advice: “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.”

You can find more pasta recipes in our March eNewsletter. (Click here to see the eNewsletter.)

Bon appétit,

California Olive Ranch Master Miller Bob Singletary