Main ingredients 🥩
pastaanchovycapersolivesgarliconionpeperoncinodallaeParmesan cheese
Fabri's White Puttanesca Pasta
An unconventional pasta where anchovy, capers, and olives bring deep umami to an oil-based sauce, with dallae adding a Korean twist instead of tomato.
🙋 Recommended for
- ⭐ Those wanting an oil pasta with deeper, richer flavor than aglio e olio
- ⭐ Those who enjoy the salty, savory umami of anchovies and olives
- ⭐ Those seeking an unconventional, elegant noodle dish perfect for a wine party or special occasion
Ingredients needed 🛒1 servings
- 100g pasta
- 2 anchovies
- 1 tbsp capers
- 5 green olives
- 3 cloves garlic
- 1/4 onion
- 2 peperoncino
- a little dallae
- a generous amount of olive oil
- a little Parmesan cheese
Recipe 🍳
- Thinly slice or finely chop the garlic and onion; roughly chop the capers and olives as well.
- Bring a pot of water to a boil, add just a tiny amount of salt, and cook the pasta.
- Generously coat a pan with olive oil, add the prepared garlic and onion, and sauté over low heat until golden and crispy.
- Once the garlic turns golden, add the anchovies and mash them with a spatula, stirring until they dissolve into the oil.
- Add the chopped capers, olives, and peperoncino to the pan; stir-fry briefly to create the sauce base.
- Transfer the cooked pasta to the pan, pour in a bit of pasta water, and let it simmer with the sauce.
- Shake the pan vigorously and stir to emulsify the pasta, oil, and water into a thick, cohesive sauce.
- Turn off the heat, plate the pasta, top with cleaned dallae as a garnish, and finish with grated Parmesan cheese.
- Prep garlic, onion, capers, and olives, and start cooking the pasta.
- Coat a pan with olive oil, then sauté garlic, onion, anchovies, capers, olives, and peperoncino in that order to make the sauce.
- Add the cooked pasta and pasta water, stir energetically to emulsify the sauce, and finish with dallae and cheese.
Cooking tips 💡
- Anchovies and capers are quite salty, so be careful not to over-salt the pasta water or sauce.
- The key to oil pasta is properly emulsifying oil and water into a sauce. After adding the pasta, shake and stir the pan vigorously to ensure a smooth, non-greasy result.
- If dallae isn't available, you can use arugula or Italian parsley as a garnish—it pairs beautifully with the oil-based flavor.
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