CAPPELINI FINI alla PUTTANESCA BIANCA
(White Capellini Pasta)
Capellini literally means “thin hair”. In Italy you find that it is also known as ‘capelli d’angelo’ (Angel’s hair). But amongst some of our friends and here at home it is simply known as “Bianca’s pasta”, pretending it was named after our eldest. But as most of you by now know, ‘bianca’ in Italian means white and this dish is so called, because there for once is not a single tomato in site. So will you excuse me now, I invited a couple of friends for lunch and therefore I am off to the kitchen. Come; join me, if you like.
For: 4 plus
1 whole pack (450 g) of Capellini (or Vermicelli)
4 Tbsp of Extra Virgin Olive Oil (or more or less, as you like)
6 anchovy fillets, tinned (for a less strong anchovy taste, soak those in milk for 20 minutes)
2 Tbsp capers in brine, washed and dried
1 tsp garlic, finely chopped
1 Tbsp fresh parsley, finely chopped (or basil or a mixture of both)
2 Tbsp bread crumbs made from multigrain bread, preferably
10-12 olives (black or green – it’s entirely up to you and what you find in the shops) de-stoned and julienned
Salt and freshly ground black pepper, to taste
Cook pasta in plenty of water until ‘al dente’ having checked the manufacturer’s instructions first – careful, it should only take a couple of minutes!
In the meantime put olive oil and anchovies into a large frying pan or better even, a wok, and cook over medium heat. Stir until anchovies have dissolved.
Add garlic and sauté until it begins to change colour. Stir in parsley, capers and olives; season with salt and pepper and cook only for 2 to 3 minutes.
Remove from heat and mix well with cooked pasta, gradually adding the bread crumbs.
Continue to toss until thoroughly mixed. Serve immediately.
Buon appetito, Carina