My last blog post featured Pasta alla Puttanesca , a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some of those flavors but did not want to make a tomato based sauce.
So I thought why not make kind of a Linguine Aglio e Olio (Linguine with Oil and Garlic), adding anchovies, olives and capers. Boy, was it good and it is even quicker to make than it’s tomato based counterpart. A perfect weeknight pasta dish. As for the name, “White Puttanesca” seemed a lot catchier than “Aglio e Olio with Anchovies, Olives and Capers”.