8 ounces of fettuccine
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
3 cloves of garlic, crushed
8 ounces sliced white mushrooms
2 6 oz jars of marinated artichoke hearts, undrained
20 sun dried tomatoes packed in oil, undrained and choked coarsely
1 small can of diced black olives, rinsed and drained
1 tablespoon lemon juice
1 cup dry white wine
1 riped tomato, seeded and diced
1 cup Parmesan cheese
- Cook pasta according to package instructions. Set aside 1 cup of pasta water
- Melt butter over medium high heat, then add the olive oil. Saute the mushrooms until lightly browned. Add the garlic and saute until the garlic is tender. Stir in the artichoke hearts, sun-dried tomatoes, black olives, wine and lemon juice. Bring to a boil, cooking until liquid is slightly reduced. About 8 minutes. Add the fresh tomatoes and cook until they begin to release their liquid.
- Add the pasta to the sauce and toss well together. Add some of the reserved pasta water to achieve the desire consistency.
- Serve with Parmesan cheese.