Green Olive Puttanesca

    40 minutes

    This is my version of the fiery pasta dish known as puttanesca. It is easily made vegetarian by substituting pimento-stuffed olives for the anchovy-stuffed ones.

    8 people made this

    Serves: 8 

    • 1/4 cup (65ml) extra-virgin olive oil, or as needed
    • 2 cups sliced mushrooms
    • 2 tablespoons minced garlic, or to taste
    • 1 cup (250ml) dry white wine
    • 150g anchovy-stuffed green olives, drained and halved
    • 1/4 cup capers, drained
    • 2 tablespoons caper juice
    • 2 (400g) tins crushed tomatoes
    • 1 pinch chilli flakes, or to taste
    • 500g pappardelle or fettuccine pasta

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a large frypan 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 chilli 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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (8)


    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.  -  29 Jan 2009  (Review from Allrecipes USA and Canada)


    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.  -  09 Oct 2009  (Review from Allrecipes USA and Canada)


    Too salty for my taste. But overall it was fair.  -  26 Apr 2009  (Review from Allrecipes USA and Canada)