PAPPARDELLE PUTTANESCA

Pappardelle Puttanesca image

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.

Provided by SINISTRELLA

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 439 calories, Carbohydrate 53.9 g, Fat 16.4 g, Fiber 4.2 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 1604.1 mg, Sugar 2.4 g