A versatile sundried tomato and artichoke pasta dish with a winebased sauce Prawns and chicken are excellent additions to this recipe
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Cook’s Note
You can also used dried pasta but allow enough time for it to cook. I recommend a sauvignon blanc or chardonnay for the white wine.If you're adding prawns or cubed chicken pieces
sauté them with 2 tablespoons of butter in a separate pan until cooked and then set aside. Add them after sauce has reduced
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