30ml extra-virgin olive oil, or as needed
70g sliced mushrooms
2 clove garlics, finely chopped
120ml dry white wine
70g anchovy-stuffed green olives, drained and halved
20g capers, drained
1tablespoon caper juice
200g (can) crushed tomatoes
1 teaspoon red pepper flakes, or to taste
250g dried pappardelle pasta
1) Stir in mushrooms and garlic with hot olive oil. Cook until the mushrooms have begun to brown.
2) Set heat to high. Pour in wine.
3) 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 about 15-20minutes.
4) 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.