Fettuccine Hunters Style
Instructions:
- 3 Quart Salted water
- 3/4 Pound Fresh fettuccine; preferably spinach
- 1/4 Cup Olive oil
- 1 Tablespoon Chopped garlic
- 2 Cup Chopped Portabella mushrooms; (stems removed)
- 1/4 Cup Sun dried tomatoes; julienned
- 1/4 Cup Marsala wine
- 1 Cup Seeded and chopped fresh plum tomatoes
- Salt and freshly ground black pepper
- 1/4 Cup Shredded basil leaves; (torn by hand)
- 2 Cup Freshly grated Parmesan cheese; (4 ounces)
- Bring the water to a boil. Add the fettuccine and cook for a few minutes or until tender.
- In a large skillet heat the olive oil and saut 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.
- Add the tomatoes to the skillet, simmer for a minute to heat through and season with salt and pepper to taste.
- 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.