A versatile, sun-dried tomato and artichoke pasta dish with a wine-based sauce. Prawns and chicken are excellent additions to this recipe.
Ingredients
1 (8 ounce) package fresh fettuccine
4 tablespoons butter
1 (8 ounce) package sliced mushrooms
½ medium onion, chopped
3 cloves garlic, crushed
10 ounces marinated artichoke hearts
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 cup dry white wine
2 tablespoons lemon juice
1 cup parmesan cheese
1 medium ripe tomato, chopped
ground black pepper to taste
Directions
Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.
