Penne alla Puttanesca in Bianco by Max Bagaglini: Today
Classic Penne alla Puttanesca gets a bold twist by ditching the tomatoes, for a savoury, briny sauce packed with olives, capers, and anchovies.
Ingredients
Serve: 4
- 400g penne
- 1 clove of garlic
- 150g pitted Kalamata olives
- 50g capers
- 3 fillets of anchovies in oil
- Flat parsley
- Chilli as per taste
- Salt as per taste
- EVO
Method
- First chop finely all together the garlic, the parsley, the anchovies and the capers to create a paste.
- Into a preheated pan pour the Evo, the paste and the chilli, let it cook at medium flame for about a minute.
- Then add the olives and half cup of boiling water, let it cook at low flame.
- In the meantime, put the pasta in a pot with salted boiling water and cook for half of the cooking time.
- When ready drain the pasta, but keep the cooking water.
- Pour the pasta in the pan with the sauce, turn the flame at maximum and add step by step the cooking water. Let the pasta cooking through for about 5 to 6 minutes, stirring all along.
- When the pasta is well amalgamated turn it off and plate. Sprinkle a bit of parsley on top and serve. Buon Appetito!
