Wow your family tonight...with an easy but incredibly tasty Porta Puttanesca

I traveled all over the east coast and found recipes from wonderful restaurants that were vegan and gluten free. Here is one of my favorites:

Porta Puttanesca

PROVIDED BY ANTIPASTO’ S RESTORANTE ,

CLIFTON PARK, NY

2 medium Portabella mushrooms, sliced 1/8 ” thick

12 oz marinara sauce

4 oz marsala wine (use wine you'd drink!!)

4 oz vegetable stock

1 - 9 oz. can artichokes, chopped

2 Tbsp capers

1 lb pasta of your choice, cooked ( I use Tinkyada Brown Rice

Fettuccine for this http://www.tinkyada.com/)

In a non-stick pan on high heat, combine mushrooms, Marsala, stock,

and artichokes. Bring to a boil. Add the marinara sauce and simmer

for 10 minutes or until the sauce is no longer soupy. Pour on top of

your favorite pasta and toss. Garnish with capers.

ENJOY!