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Fettuccine Hunter's Style




Source of Recipe


Burt Wolf's Origins, Virginia Beach


List of Ingredients




3 quarts salted water
3/4 pound fresh fettuccine, preferably spinach
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups chopped Portabello 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 cups (4 ounces) freshly grated Parmesan cheese

Recipe



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 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.

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.


Makes 4 servings