Pasta alla Porters

“Gourmet” cooking with a lot of effort can be fun and rewarding at times, but sometimes… you just want a really quick, fairly effortless pasta sauce.

This is our go-to pasta sauce for those days – it evolved from my old Puttanesca recipe, and became a wonderful sauce on its own merit.

Pasta Alla Porters

1 Tbsp olive oil
1 small onion, chopped
6 cloves garlic, pressed
8 oz sliced baby bella mushrooms, rough chopped
2 x 28 oz cans crushed tomatoes
2 cans black olives, drained and chopped
1 Tbsp dried parsley
2 tsp dried basil
2 tsp dried oregano
1 tsp hot pepper flakes
Salt, pepper

Saute onion in olive oil for 2 minutes. Add garlic and mushrooms, continue cooking until mushrooms are tender, and onions are translucent.

Add tomatoes, olives, herbs, and pepper flakes, simmer for 20 minutes or until a thick sauce is formed. Season with salt and pepper to taste.

Serve over pasta of choice.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.