A versatile, sun-dried tomato and artichoke pasta dish with a wine-based sauce. Prawns and chicken are excellent additions to this recipe.
Ingredients
- fettuccine: 1 pack (8 ounce pack, fresh)
- butter: 4 Tbsp
- mushrooms: 1 pack (8 ounce pack, sliced)
- medium onion: 0.5 piece (chopped)
- garlic: 3 clove (crushed)
- ounces marinated artichoke hearts: 10 piece
- sun-dried tomatoes, packed in oil: 0.66667 jar (8 ounce jar)
- black olives: 1 can (2 ounce can, drained, sliced)
- dry white wine: 1 cup
- lemon juice: 2 Tbsp
- Parmesan cheese: 1 cup
- medium ripe tomato: 1 piece (chopped)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
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Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
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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.
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Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
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Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.
