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Sunday, September 6, 2015

pappardelle puttanesca

Ingredients

  • Servings: 8
  • 1/4 cup extra-virgin olive oil, or as needed
  • 2 cups sliced mushrooms
  • 2 tablespoons minced garlic, or to taste
  • 1 cup dry
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • 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 . 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.

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