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- 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
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 16.4g|
|Saturated Fat 2.8g|
|Total Carbohydrate 53.9g|
|Dietary Fiber 4.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|