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.
Ingredients needed 1 servings
Recipe
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.
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.
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