Pappardelle Puttanesca

Pappardelle Puttanesca

SINISTRELLA 0

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 439 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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,...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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,...

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 w...

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

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

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...

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.

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 th...

Other stories that may interest you