Fettucine Puttanesca Recipe

Name: Fettucine Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil Sauce should be prepared several hours prior:; 1/4 cup virgin olive oil + 1 tbsp reserve for the pasta; 2 small crushed garlic; 2 tbsp each freshly chopped, parsely & oregano.; 1 tbsp each dried rosemary & basil; 1 tbsp crushed red pepper (maybe less, adjust to your liking); 1/2 cup dry red wine (optional); 4 firm Roma tomatoes finely chopped.; 1 can drained and chopped artichoke hearts (not the marinated kind); 1 1/2 cups chopped mushrooms; 1 1/2 cups chopped black olives; 2 tbsp drained capers; Freshly grated romano and parmesan cheese.; 1 bag fettucine

Servings: persons

Oil Sauce should be prepared several hours prior:
1/4 cup virgin olive oil + 1 tbsp reserve for the pasta
2 small crushed garlic
2 tbsp each freshly chopped, parsely & oregano.
1 tbsp each dried rosemary & basil
1 tbsp crushed red pepper (maybe less, adjust to your liking)
1/2 cup dry red wine (optional)
4 firm Roma tomatoes finely chopped.
1 can drained and chopped artichoke hearts (not the marinated kind)
1 1/2 cups chopped mushrooms
1 1/2 cups chopped black olives
2 tbsp drained capers
Freshly grated romano and parmesan cheese.
1 bag fettucine

1
The first six ingrediants (with the exception of the tbsp for the pasta) should be made several hours ahead in order to let the flavors set.
2
Prepare the pasta as directed on the bag. Add remaining olive oil to pasta to keep from sticking. Let it cooked until it is al dente.
3
While pasta is cooking start preparing the sauce. In a saucepan add the oil sauce that you had prepared earlier and capers, cook on low heat for 5 minutes. Next add mushrooms, black olives and artichokes. Cook an additional 10 minutes on medium heat. Finally add tomatoes and continue cooking for 5 minutes.
4
Drain pasta and toss in puttana sauce.
5
Garnish with the freshly grated cheese and some of the crushed pepper
6
NOTE: Remember to toss in the tomatoes last, you don't want to much of the water in the sauce.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Oil Sauce should be prepared several hours prior:, 1/4 cup virgin olive oil + 1 tbsp reserve for the pasta, 2 small crushed garlic, 2 tbsp each freshly chopped, parsely & oregano., and more.

Yes, Fettucine Puttanesca falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettucine Puttanesca

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions