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Roasted Tomato Mushroom Sauce with Fettucine
Tins of plum tomatoes and sliced mushrooms are the basics for this delicious dish. Good-quality Parmigiana Reggiano lasts a long time — keep some in your fridge for garnishing this and other dishes. You might also want to warm a loaf of garlic bread from the freezer to serve alongside the pasta.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4 to 6
1
796 ml can whole plum tomatoes with juice
1 small can sliced mushrooms, drained
1 tbsp olive oil
1 tbsp sugar
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
375 g fettucine, cooked and drained
Method/Steps
Preheat oven to 400˚F.
In a 9 x 13 inch pan, add tomatoes, olive oil, sugar, basil, salt, pepper and garlic powder. Roast, uncovered, 40 minutes, stirring occasionally.
Break up tomatoes with a wooden spoon or cut with kitchen scissors. Serve sauce over fettucine.
Wine and Spirits Match
Pasta is always at home with a Chianti from Tuscany.