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.
Provided by SINISTRELLA
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 10
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
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Jocelyn Salas
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit. The sauce is so flavorful and the pasta is cooked perfectly. I highly recommend this recipe to anyone looking for a delicious and easy pasta dish.
Alethia Diop
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant. I'm definitely going to be making this again for my next dinner party.
Leslie Tate
[email protected]I'm not a vegetarian, but I decided to try this recipe with a meatless substitute. I used crumbled tempeh instead of anchovies and it turned out really well! I would definitely recommend this recipe to vegetarians and meat-eaters alike.
sayedyasir abbas
[email protected]This recipe is a great way to use up leftover pasta. I had some leftover spaghetti and it worked perfectly in this dish.
Umesh Chaudhary
[email protected]I love the combination of flavors in this dish. The salty anchovies, the briny olives, and the spicy red pepper flakes all come together to create a really delicious sauce.
Sharon Rinta
[email protected]This was my first time making puttanesca sauce and it turned out great! I followed the recipe exactly and it was delicious. I will definitely be making this again.
Luis Esquivel
[email protected]I've made this recipe several times now and it's always a hit! I love that it's so quick and easy to make, and the leftovers are just as good the next day.
Maruf Mahamud
[email protected]This recipe was a little too spicy for me, but I'm sure that's because I used a bit too much red pepper flakes. Next time I'll use a little less and see how it turns out.
Khalid Cabdi raxmaan
[email protected]I'm not a huge fan of anchovies, but I was pleasantly surprised by how well they worked in this sauce. The flavor was subtle and not at all fishy. I will definitely be making this recipe again.
Inusa Nakowa
[email protected]I tried this recipe for a dinner party last night and it was a huge hit! Everyone loved the sauce and the pasta was cooked perfectly. I would highly recommend this recipe to anyone looking for a delicious and easy pasta dish.
Dj Riyaz
[email protected]This is the best puttanesca sauce I've ever had! It's so flavorful and delicious, and the pappardelle pasta is the perfect complement. I will definitely be making this again!