Yield: 1 Servings
|3 quarts salted water|
|¾ pounds||Fresh fettuccine; preferably spinach|
|¼ cup||Olive oil|
|1 tablespoon||Chopped garlic|
|2 cups||Chopped Portabella mushrooms, (stems removed)|
|¼ cup||Sun dried tomatoes; julienned|
|¼ cup||Marsala wine|
|1 cup||Seeded and chopped fresh plum tomatoes|
|Salt and freshly ground black pepper|
|¼ cup||Shredded basil leaves (torn by hand)|
|2 cups||Freshly grated Parmesan cheese, (4 ounces)|
1.Bring the water to a boil. Add the fettuccine and cook for a few minutes or until tender.
2.In a large skillet heat the olive oil and sauté the garlic for 10 seconds. Add the mushrooms and cook for 2 to 3 minutes or until the mushrooms are somewhat tender. Add the sun-dried tomatoes and Marsala and boil for a minute or until the wine has almost evaporated.
3.Add the tomatoes to the skillet, simmer for a minute to heat through and season with salt and pepper to taste.
4.Drain the fettuccine and return it to the cooking pot which is off the heat. Add the sauce to the fettuccine along with the basil and cheese. Toss well to combine and serve immediately.
NOTES : From: Origins with Burt Wolf Posted to recipelu-digest Volume 01 Number 162 by Aquasea221@... on Oct 25, 1997