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Fettucine with mushrooms and tomatoes

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 40 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):


Method:

Peel tomatoes (much easier if you have soaked them in boiling water for a few minutes beforehand).
Chop into small pieces.
Peel onions and garlic, chop onions but not garlic.
Wipe mushrooms, slice and put to one side, in a bowl with a slice of lemon.
Heat oil over a medium heat.
Brown onion, but do not let it burn.
Add tomatoes and garlic and leave to cook for 10 minutes, stirring to make sure sauce does not stick.
Cover and leave to cook for a further 10 minutes.
Add mushrooms, season, and leave another 10 minutes.
Sprinkle with parsley.
Leave over a low heat whilst pasta is cooking.
Serve hot with pasta and salad.
Advice: Cooking fettucine:
Follow instructions on packet, or ask shopkeeper if you are buying fresh pasta.

Recommended wines: Côte de Provence rosé, Tavel, or a light red, such as Saumur Champigny or Maçon.

User comments

 
another free recipe every day






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