Fettucine Boscaiola

(Fettucine with mushroom and tomato sauce)

Serves 4-6


Ingredients:

500g button mushrooms
1 large onion
2 tbsp olive oil
2 cloves garlic, finely chopped
2 x 425g can tomatoes, roughly chopped
500g fettucine
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
fresh herb sprigs, optional, to garnish


Method:

1. Carefully wipe the mushrooms with a damp paper towel to remove any grit. Slice the whole mushroom finely, including the stems.
2. Chop the onion roughly. Heat the oil in a heavy-based frying pan. Cook the onion and garlic over medium heat, stirring occasionally, for about 6 minutes or until the vegetables are light golden brown. Add the tomatoes anf their juice and the mushrooms to the pan and bring the mixture to the boil. Reduce the heat, cover the pan, and simmer for about 15 minutes.
3. Meanwhile, bring a large pan of water to a rapid boil. Pour a small amount of oil into the boiling water. Add the fettucine and cook until just tender. Drain well, then return to the pan and keep warm.
4. Stir the parley into sauce and season well with the salt and pepper. Pour the sauce over the warm pasta in pan and toss gently to combine. Serve in individual bowls, garnished with herb sprigs.

Note: For a creamy sauce, add ½ cup (125ml) cream when adding parsley (do not reboil or it may curdle). 'Boscaiola' means woodcutter -- collecting mushrooms is part of the woodcutters' heritage.