Fettuccine hunter's style

Yield: 1 Servings

Measure Ingredient
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

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