Ingredients:
1/2 cup extra virgin olive oil
3 cups chopped Spanish onions
4 garlic cloves, minced
2 (28 ounce) cans tomatoes, chopped
salt & freshly ground black pepper
1/2 cup basil leaves
6 large portabella mushrooms
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 pinch nutmeg
salt & freshly ground black pepper
1 lb fettuccine pasta
1/2 cup chopped Italian parsley
freshly grated parmesan cheese
Directions:
TOMATO SAUCE: Heat oil in large pot on low heat; add onion& simmer very slowly for 20 minutes or until onion is translucent& completely limp, stirring occasionally.
Raise heat to medium& add garlic; cook for another 3 minutes or until garlic is soft.
Add tomatoes& bring to a boil; lower heat& simmer for 40- 50 minutes, stirring frequently.
Using an electric hand blender or a wire whisk, emulsify the contents of the pot.
Season to taste& simmer for another 5 minutes; remove from heat, stir in basil leaves& cover.
Reheat just before serving.
PREPARE MUSHROOMS: Trim stems& cut into pieces 1/2 inch thick.
Combine in a bowl with other ingredients, being careful not to break mushroom pieces.
Place on a foil lined baking sheet& bake in a preheated 350F oven for 15 minutes or until tender.
Remove from oven, cover& set aside.
PREPARE PASTA: Add fettuccini noodles to a large pot of salted boiling water& cook according to package directions until el dente.
Drain well.
ASSEMBY: Combine pasta& tomato sauce and place on dishes.
Top with parmesan, parsley& mushrooms.
Servings: 4-8
Time preparation: 15 min.
Time total: 75 min.