Shelly's Recipe

FETTUCCINE HUNTER'S STYLE (Burt Wolf)

Category: Pasta

3/4 lb fresh fettuccine; preferably spinach, cooked al dente
1/4 cup olive oil
1 tbsp chopped garlic
2 cups 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 pepper, to taste
1/4 cup shredded basil leaves (torn by hand)
2 cups freshly grated parmesan cheese

While pasta is cooking, in a large skillet heat the olive oil and saute‚ 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.

Serves 1