Pappardelle Puttanesca Recipe - Allrecipes.com
Pappardelle Puttanesca Recipe
  • READY IN 50 mins

Pappardelle Puttanesca

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

Footnotes

  • Cook's Note:
  • The anchovy-stuffed green olives are found next to the rest of the canned olives at any major grocery store.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2009

I used this as a base recipe and loved it. Mushrooms were great, I didn't measure anything but know that I used the full cup of white wine or more. Didn't use the anchovy. I added prosciutto, artichoke, calamata olives, dried tomatoes in oil and added some of that oil, did more like 3 tbs chopped garlic and 3 scallions chopped. Put over thin spaghetti... I added some goat cheese to mine and loved it. My husband added thin slices of a hard italian cheese. Will definitely make it again.

 
Most Helpful Critical Review
Apr 27, 2009

Too salty for my taste. But overall it was fair.

 

8 Ratings

Oct 13, 2009

Very easy, excellent taste. Great side dish for any number of things. I served it with baked chicken. I didn't have anchovy stuffed olives so I used green olives but will make it next time as written. I only used one 14 oz can of tomatoes and served it over 1/2 pound of angel hair pasta. I used the quantities of all other ingredients as written. Nice and garlicy.

 
Jul 09, 2008

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

 
Jan 02, 2012

This IS a fantastic recipe! I just happened to have most of the ingredients in my pantry so made it during the Superbowl game. I used olives stuffed with blue cheese instead of anchovy and cut the capers in half which gave it the perfect brine-iness. I roasted some peppers, zucchini and onions with sweet italian peppers on the side and served it with an italian-style salad and garlic bread. YUMMY!!!

 
Jun 17, 2012

A very tasty and EASY sauce recipe, however, it was quite salty and I didn't even use the anchove stuffed olives. I think that grilled chicken would be a good addition.

 
Apr 30, 2012

I thought this was really good and very flavorful. I will definitely make it again. I added a cup of evaporated milk and 2 tsp. of corn starch to make the sauce creamy and just a little bit thicker. It was very good, but I felt it still needed something additional like a flavorful cheese added on top. I had mozzarella and used that, which was good, but think I'll try feta for next time. Make sure the wine you use is one that you really like the flavor of because that flavor comes through strong and can dominate the dish.

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 53.9 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 1604 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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