Pappardelle Puttanesca

SUBMITTED BY: SINISTRELLA

"A fantastic variation of a simple but delicious Italian dish, my Puttanesca is a mildly spicy white wine tomato sauce with fresh garlic, mushrooms, capers, and anchovy-stuffed green olives. The anchovy-stuffed green olives are easy to find next to the rest of the canned olives at any major grocery store."

RECIPE RATING:

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

1/4 cup extra-virgin olive oil, or as needed
2 cups sliced mushrooms
2 tablespoons minced garlic, or to taste
1 cup dry white wine
1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
1/4 cup capers, drained
2 tablespoons caper juice
2 (14 ounce) cans crushed tomatoes
1 pinch red pepper flakes, or to taste
1 pound dried pappardelle pasta

DIRECTIONS

Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

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REVIEWS

Reviewed on Jul. 9, 2008 by Becky

This a great and easy recipe - will definately make it again! MORE

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Nutritional Information

Pappardelle Puttanesca

Servings Per Recipe: 8

Amount Per Serving

Calories: 435