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A bowl of pasta in red sauce, with bits of pepperoni and sliced black olives visible.
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5 from 1 vote

Pasta Alla Porters

Need a quick meal? Here’s my recipe “Pasta Alla Porters”, our lazy, scaled-back bastardization (pastardization?) of Pasta Alla Puttanesca!
Prep Time5 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 People
Calories: 263kcal
Author: Marie Porter


  • 1 tablespoon Olive Oil
  • 1 Small Onion Finely chopped
  • 6 Garlic cloves Pressed or Minced
  • 8 oz Sliced baby bella mushrooms optional
  • 1 cup Pepperoni sliced chopped
  • cup Sliced black olives drained well
  • 1 can Tomato pasta sauce of choice About 3 cups
  • 2 tablespoon Capers Drained
  • 1 tablespoon dried parsley
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon hot pepper flakes
  • Salt and Pepper


  • Saute onion and garlic in olive oil for 2 minutes.
  • Add mushrooms - if using - continue cooking until mushrooms are tender, and onions are translucent.
  • Add pepperoni and olives, continue cooking for another minute.
  • Add tomato sauce, capers, and herbs, and pepper flakes, stir well to combine.
  • Continue cooking until heated through, season with salt and pepper to taste.
  • Serve over pasta of choice.


Calories: 263kcal | Carbohydrates: 16g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 1690mg | Potassium: 923mg | Fiber: 5g | Sugar: 10g | Vitamin A: 948IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 3mg