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Receta Spaghetti Alia Puttanesca Bianca

by Global Cookbook

Ingredientes

1/2 c. Extra-virgin extra virgin olive oil 6 x Anchovy fillets, minced 1 tsp Garlic, finely minced 1 Tbsp. Flat-leaf parsley, finely minced

2 Tbsp. Capers 10 x Black olives, pitted and sliced     Salt to taste 2 Tbsp. Plain dry bread crumbs

Direcciones

1. Bring 4 quart. of water to a boil in a large saucepan or possibly pot, add in 1 Tbsp.
2. salt, and drop in the pasta all at once, stirring till the strands are submerged. Put the extra virgin olive oil and anchovies in a large skillet over a medium heat and cook, stirring with a wooden spoon, till the anchovies have dissolved. Add in the garlic and saute/fry till it just begins to change color.
3. Stir in the parsley, capers, and olives, season with a little salt and cook for 1-2 min. Remove from the heat and set aside.
4. 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.
5. Prepared and tested with love by Doris Guyer

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