Portabella Mushrooms On Tomato Basil Fettuccini

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 raise heat to medium& add garlic; cook for another 3 minutes or until garlic is soft.
• 3 add tomatoes& bring to a boil; lower heat& simmer for 40- 50 minutes, stirring frequently.
• 4 using an electric hand blender or a wire whisk, emulsify the contents of the pot.
• 5 season to taste& simmer for another 5 minutes; remove from heat, stir in basil leaves& cover.
• 6 reheat just before serving.
• 7 prepare mushrooms: trim stems& cut into pieces 1/2 inch thick.
• 8 combine in a bowl with other ingredients, being careful not to break mushroom pieces.
• 9 place on a foil lined baking sheet& bake in a preheated 350f oven for 15 minutes or until tender.
• 10 remove from oven, cover& set aside.
• 11 prepare pasta: add fettuccini noodles to a large pot of salted boiling water& cook according to package directions until el dente.
• 12 drain well.
• 13 assemby: combine pasta& tomato sauce and place on dishes.
• 14 top with parmesan, parsley& mushrooms.