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Pappardelle Puttanesca

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Pappardelle Puttanesca

  • Medium



Ingredients :

  • ¼ cup extra-virgin olive oil
  • or as needed
  • 2 cups sliced mushrooms
  • 2 tablespoons minced garlic
  • or to taste
  • 1 cup dry white wine
  • 1 (5 ounce) jar anchovy-stuffed green olives
  • drained and halved
  • ¼ 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

Methods :

  • 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.


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