Recipe by Alexis
"A delicious twist on a quick and easy Italian classic that substitutes fish sauce for finicky anchovy fillets. Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)"
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extra-virgin olive oil
red bell pepper, chopped
oil-cured black olives, halved and pitted
dried oregano, or to taste
ground black pepper to taste
Pretty good. I prefer my puttanesca with tomatoes, but I guess that's what makes this blanca? The fish sauce made for good flavor, but I'm not a fan of the chile paste. Too spicy for me and didn't allow the flavors of the olives and capers to pop as much as I like. Maybe it's the brand I used, though; I don't think we have the brand in our area that the recipe submitter mentioned. At any rate, it was fun to try this dish--it's a take on puttanesca I haven't tried before. I don't think I'll make it again since I adore traditional puttanesca but it's a very nice recipe--thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Puttanesca Blanca Linguine
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 287
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