Puttanesca Bianco (sans tomatoes!)

I love a puttanesca sauce.....that lusty peasant sauce made w/ olives, capers, anchovies, tons of garlic and tomatoes. But since I am not eating red sauce lately (indigestion, big time), I decided on a puttanesca bianco!

There is a great recipe in Franny's Cookbook (a Brooklyn restaurant, now closed) for Spaghetti w/ White Puttanesca.
I was all in.

I didn't really need to follow a recipe, but I liked that they used Cerignola olives instead of the crappy supermarket variety that most use (NEVER USE CANNED RUBBER OLIVES). I threw in some kalamatas too for color, and added in a jar of artichokes....why not? It's spring.

This was fabulous.

Next time, I am topping with garlic breadcrumbs to make it even LUSTIER!

Spaghetti w/ White Puttanesca
: (loosely adapted from Franny's)

1/3 cup extra virgin olive oil, plus more for drizzling
can of anchovy fillets, drained
1/4 cup salt-packed capers, soaked, drained and rinsed
1/2 cup pitted and sliced Nocellara or Cerignola olives
6 fat garlic cloves, smashed and peeled
1/2 teaspoon chili flakes
1 jar or can of artichoke hearts (not marinated)
1 pound spaghetti
big handful chopped flat-leaf parsley
kosher salt

In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot.

Add the anchovies and capers and cook, stirring occasionally, until anchovies are dissolved, about 3 minutes.

Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes. Add 2 tablespoons water to the pan. Remove from the heat.

In a large pot of well-salted boiling water, cook the pasta according to the package directions.

Toss the spaghetti into the skillet with the caper-anchovy mixture. Add in the jar of artichoke hearts, if using.
Warm over medium heat another 1 to 2 minutes, adding additional pasta water if the sauce seems dry.

Toss in the parsley and season with salt to taste.

This could be my new favorite pasta dish.


Anonymous said…
Love, love this recipe!! I, too, have difficulty tolerating acidic foods, and this recipe is a sinner. Much appreciation!
Amen Kahwajy said…
Love the sinner typo from anon, so appropriate for a lusty puttanesca!
Ann said…
Last nights dinner, served with pan fried halibut. Wish there had been leftovers !
Claudia said…
Loved this, have made it several times already and it never disappoints. The addition of the artichokes is genius. Thank you!