Fettuccine Hunter’s Style
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
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.