A fantastic variation of a simple but delicious Italian dish, my Puttanesca is a mildly spicy white wine tomato sauce with fresh garlic, mushrooms, capers, and anchovy-stuffed green olives. The anchovy-stuffed green olives are easy to find next to the rest of the canned olives at any major grocery store.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

The anchovy-stuffed green olives are found next to the rest of the canned olives at any major grocery store.

Nutrition Facts

439 calories; 11.5 g protein; 53.9 g carbohydrates; 0 mg cholesterol; 1604.1 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2009
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
04/27/2009
Too salty for my taste. But overall it was fair. Read More
(7)
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/30/2009
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. Read More
(11)
Rating: 5 stars
01/30/2009
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. Read More
(11)
Rating: 5 stars
10/13/2009
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. Read More
(8)
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Rating: 3 stars
04/27/2009
Too salty for my taste. But overall it was fair. Read More
(7)
Rating: 5 stars
07/09/2008
This a great and easy recipe - will definately make it again! Read More
(3)
Rating: 5 stars
01/02/2012
This IS a fantastic recipe! I just happened to have most of the ingredients in my pantry so made it during the Superbowl game. I used olives stuffed with blue cheese instead of anchovy and cut the capers in half which gave it the perfect brine-iness. I roasted some peppers zucchini and onions with sweet italian peppers on the side and served it with an italian-style salad and garlic bread. YUMMY!!! Read More
(2)
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Rating: 3 stars
06/17/2012
A very tasty and EASY sauce recipe however it was quite salty and I didn't even use the anchove stuffed olives. I think that grilled chicken would be a good addition. Read More
(1)
Rating: 3 stars
02/26/2017
This was good but a rather strange combination of flavors. Used fettucine as I could not find the pappardelle. Will not be making this very often. Read More
Rating: 4 stars
04/30/2012
I thought this was really good and very flavorful. I will definitely make it again. I added a cup of evaporated milk and 2 tsp. of corn starch to make the sauce creamy and just a little bit thicker. It was very good but I felt it still needed something additional like a flavorful cheese added on top. I had mozzarella and used that which was good but think I'll try feta for next time. Make sure the wine you use is one that you really like the flavor of because that flavor comes through strong and can dominate the dish. Read More