Linguine alla Puttanesca in Bianco

When we think of Puttanesca sauce, we think of a rich, spicy tomato gravy that is perfection on a plate. But a white Puttanesca? It has all the depth of flavor of the traditional, but it’s light, fresh, spicy and crunchy with toasted breadcrumbs.

Makes 3-4 servings

Ingredient List:

• 8 ounces linguine
• Extra virgin olive oil
• 2 cloves fresh garlic, peeled, left whole
• ½ yellow onion, thin half-moon slices
• Sea salt
• Generous pinch crushed red chili flakes
• 2 tablespoons salt-cured capers, rinsed well
• 1/3 cup green olives, pitted, coarsely chopped
• 1/3 cup white wine
• 4-5 sprigs fresh basil, leaves removed, left whole, stems discarded
• ½ cup toasted bread crumbs

Step By Step Instructions:

Bring a pan of salted water to the boil (just enough water to cover the pasta generously). Drop the linguine in the water; do not break it in half. Cook for 7-8 minutes, until al dente.

While the pasta cooks, make the sauce.

Place a generous amount of olive oil (3-4 tablespoons) in a deep skillet, along with the garlic and onion, over medium heat. When the onion begins to sizzle, remove the garlic cloves and discard. Add a pinch of salt and chili flakes. Sauté until the onions are translucent, about 2 minutes. Stir in capers and olives and wine. Reduce heat to low and simmer until the liquid has thickened slightly, about 5 minutes. Do not add more salt as the capers and olives will create that flavor.

When the pasta is ready, use a strainer to transfer it to the skillet where the sauce is simmering. Stir to coat the linguine with the sauce. Transfer to a serving bowl and stir in basil leaves and toasted bread crumbs right before serving.