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.
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)