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Pasta Puttanesca “Bianco”

Heat a large pot of water for pasta.
While water is heating up, in a large skillet, add olive oil and let heat for 1-2 minutes. Add garlic, anchovies, olives, capers, and red hot finger. Sautee for a few minutes until anchovies nearly dissolve. Add white wine and basil, and let cook down for 2-3 minutes, stirring occasionally. Add pasta, cook following package directions. Al dente, or “to the tooth,” is perfect. Drain, saving a little water. Add pasta to skillet, combine thoroughly. Serve with freshly grated cheese, and buon appetito!
(Feel free to add some crushed tomatoes if desired).

With love, Janet and Chef Paris

1/2 cup extra virgin olive oil
4 cloves chopped garlic
4 anchovies
8 torn oil cured black olives
2 tablespoons capers
1 red hot finger chili julienne
1/4-1/2 cup dry white wine
1/4 bunch chopped fresh basil
2 oz shaved parmigiana reggiano
1 lb De Cecco cappellini

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