We had this for dinner last night and enjoyed it a lot. It's easy and
uses ingredients that many of us have in the house.

I had pimento stuffed olives in the house, so I removed the pimentos,
measured out 4 ounces of olives and then added the meat from a tin of
anchovies. I had canned, diced tomatoes in the house, so I used those
and just mashed them a bit with the potato masher.

Pappardelle Puttanesca from Allrecipes

Submitted by Sinistrella

Ingredients:
1/4 cup extra-virgin olive oil, or as
needed
2 cups sliced mushrooms
2 tablespoons minced garlic, or to
taste
1 cup dry white wine
1 (5 ounce) jar anchovy-stuffed
green olives, drained and halved
1/4 cup capers, drained
2 tablespoons caper juice
2 (14 ounce) cans crushed
tomatoes
1 pinch red pepper flakes, or to
taste
1 pound dried pappardelle pasta
Directions:
1. 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.
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

Janet US