Green Olive Puttanesca

    Green Olive Puttanesca


    8 people made this

    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.

    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.

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