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

Janet Bostwick > wrote:

>
>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.

Yum-- 'Whore pasta' in this house because the kids could never
remember the name, but always remembered the story.

>
>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

I had to look up pappardelle. I'm guessing they meant the flat, wide
noodle-- not the brand name.

I've done it with rigatoni, farfale, and shells. My recipe is
similar, but I use anchovies and the regular olives-- and if I have a
nice salami or pepperoni in the house, I'll use that, too.

Quick and easy with tons of flavor-- Good stuff.

Jim

On Thu, 31 Jan 2013 17:12:09 -0500, Jim Elbrecht >
wrote:

>Janet Bostwick > wrote:
>
>>
>>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.
>
>Yum-- 'Whore pasta' in this house because the kids could never
>remember the name, but always remembered the story.
>
>>
>>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
>
>I had to look up pappardelle. I'm guessing they meant the flat, wide
>noodle-- not the brand name.
>
>I've done it with rigatoni, farfale, and shells. My recipe is
>similar, but I use anchovies and the regular olives-- and if I have a
>nice salami or pepperoni in the house, I'll use that, too.
>
>Quick and easy with tons of flavor-- Good stuff.
>
>Jim

Yes, I used olives and anchovies too. Pappardelle is the very wide
noodle with a length similar to spaghetti. I like it better because I
don't like to chase all the smaller pasta around.
Janet US

On Jan 31, 1:01*pm, Janet Bostwick > wrote:
> 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

That sounds really good although I'm not a big fan of olives other
than right out of the jar. I do like anchovies.

On Thu, 31 Jan 2013 17:12:09 -0500, Jim Elbrecht wrote:

> Yum-- 'Whore pasta' in this house because the kids could never remember
> the name, but always remembered the story.

I wish I could remember the name of the movie -- a man made his
girlfriend's little daughter pasta puttanesca. She asked him what
"puttanesca" meant. He told her it meant princess, and that he made it
for her because she was a princess.

Tara

On Thu, 31 Jan 2013 15:03:38 -0800 (PST), Chemo
> wrote:

>On Jan 31, 1:01*pm, Janet Bostwick > wrote:
>> 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
>
>That sounds really good although I'm not a big fan of olives other
>than right out of the jar. I do like anchovies.

It doesn't taste like the separate components. Everything comes
together nicely and the olives are just another veggie in there. It's
a lively sauce in that it is flavorful, unexpected, somewhat tomato-y
Janet US

On Thursday, January 31, 2013 5:18:08 PM UTC-5, Janet Bostwick wrote:
> Pappardelle is the very wide
>
> noodle with a length similar to spaghetti. I like it better because I
>
> don't like to chase all the smaller pasta around.

Bride's future MIL insisted she have small shells served at the wedding, for the 'ease of the guests' eating'. Something to be considered, I guess. Not too many people want to reenact 'Lady and the Tramp' at a public feeding. (There goes that SONG again....."Bella Notte")

On Thu, 31 Jan 2013 18:19:46 -0600, Tara >
wrote:

>On Thu, 31 Jan 2013 17:12:09 -0500, Jim Elbrecht wrote:
>
>> Yum-- 'Whore pasta' in this house because the kids could never remember
>> the name, but always remembered the story.
>
>I wish I could remember the name of the movie -- a man made his
>girlfriend's little daughter pasta puttanesca. She asked him what
>"puttanesca" meant. He told her it meant princess, and that he made it
>for her because she was a princess.

Hehe-- I don't remember ever seeing that, but it sounds like something
they'd make Jack Nicholson say to a kid.<g>

Jim