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.