Spaghetti with Olives, Capers, and Anchovies

Spaghetti with Olives, Capers, and Anchovies

Chef's Note: This is a tomato-less version of the classic Puttanesca sauce, hence the name Bianca, meaning “white.” In the absence of tomatoes, bread crumbs are used to hold all the flavors together instead. I like using a thicker breadcrumb here; either homemade crumbs or plain panko-style store-bought breadcrumbs work well. 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.

• 2 medium cloves garlic
• 6–7 sprigs flat-leaf Italian parsley
• 8 Kalamata olives
• Salt
• 1 pound spaghetti
• 6 anchovy fillets
• 6 tablespoons California Olive Ranch extra-virgin olive oil
• 2 tablespoons capers
• 2 tablespoons breadcrumbs (see note above)

Directions 

Step 1: Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Step 2: Peel and finely chop the garlic. Finely chop enough parsley to measure
about 2 tablespoons. Slice the flesh of the olives away from the pits and coarsely chop.

Step 3: When the water for the pasta is boiling, add about 2 tablespoons salt, add
the spaghetti, and stir until all the strands are submerged. Cook until al dente.

Step 4: Chop the anchovies and put them with the olive oil in an 8-inch skillet.
Place over medium heat and cook until the anchovies have dissolved, about 1 minute.

Step 5: Add the chopped garlic and sauté briefly, about 15 seconds. Add the
parsley, olives, and capers and season with salt. Cook for about another minute, then remove from the heat.

Step 6: When the pasta is done, drain well, toss with the sauce and the breadcrumbs,
and serve at once.

Recipe credit: Giuliano Hazan's Thirty Minute Pasta (Stewart, Tabori & Chang, 2009), by Giuliano Hazan

Reprinted with permission from the publisher

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