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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate