Name: Pappardelle Puttanesca recipe
Ingredients: ¼ 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;¼ 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

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Ingredients

¼ 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 ¼ 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

Nutrition Info

439 calories carbohydrate: 53.9 g cholesterol: : - fat: 16.4 g fiber: 4.2 g protein: 11.5 g saturatedFat: 2.8 g servingSize: - sodium: 1604.1 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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