Popular Recipes: Pappardelle Puttanesca

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Pappardelle Puttanesca

"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."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

• 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.

Notes :

• The anchovy-stuffed green olives are found next to the rest of the canned olives at any major grocery store.

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