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Mandy

Fettuccine with Cherry Tomatoes and Fresh Basil

Fresh fettuccine tossed with cherry tomatoes, mushrooms, onion, garlic, red wine, fresh basil and toasted pine nuts, finished with shaved parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 3 cloves garlic crushed
  • 2 tsp oregano
  • 1/4 tsp black pepper
  • 8 button mushrooms sliced
  • 1/4 cup red wine
  • 1 package cherry tomatoes
  • 6 tbsp fresh basil cut into pieces
  • salt and pepper to taste
  • 1 package fresh fettuccine
  • fresh parmesan shaved, to taste

Method
 

  1. Preheat the oven to 400 degrees F. Spread the pine nuts on a baking sheet or glass baking dish and toast for 8 minutes, or until just browned. Set aside.
  2. Bring a pot of water to a boil for the pasta, timing it so the pasta is done when the tomato topping is finished.
  3. Meanwhile, heat the olive oil, garlic and onion in a large skillet over medium heat. Add the oregano and black pepper as the mixture cooks.
  4. After 5 minutes, add the mushrooms and cook for another 5 minutes.
  5. Add the red wine, bring to a boil, then turn the heat down and simmer until the wine has reduced by half.
  6. Add the cherry tomatoes and cook for 8 to 10 minutes, until they pierce easily with a sharp knife but still hold their shape.
  7. Cook the fettuccine according to the package directions and drain.
  8. Turn off the heat under the skillet and stir in the fresh basil and toasted pine nuts. Let the basil wilt.
  9. Season with salt and pepper, spoon over the fettuccine and top with shaved parmesan.

Notes

Fresh pasta cooks very fast, so watch your timing.