Ingredients
- 500 g (1 lb) button mushrooms
- 1 large onion
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2 × 425 g (13½ oz) cans tomatoes, roughly chopped
- 500 g (1 lb) fettucine
- 2 tablespoons 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 mushrooms 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 a light golden brown. Add the tomatoes and 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 parsley 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.
