Fettuccine Boscaiola

Ingredients for 6 servings:

• 500 g mushrooms
• 1 large onion(s)
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 850 g tomatoes, from the can, roughly chopped
• 500 g fettuccine
• 2 tbsp flat-leaf parsley, finely chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Vegetarian, with mushrooms

Clean the mushrooms with a damp cloth and finely chop the caps and stems. Roughly chop the onions, heat the oil in a pan, and sauté the onions and garlic over medium heat for 6 minutes, stirring occasionally, until golden brown. Add the tomatoes in their juice and the mushrooms and bring to a boil. Reduce the heat to low. Cover and simmer for 15 minutes. Cook the fettuccine in a large pot of salted water until al dente, then drain and set aside. Transfer to a warmed bowl and stir the parsley into the pasta, seasoning with salt and pepper. Fold in the sauce and serve immediately. If desired, you can also add cream to the sauce.