Eats Eats Recipes Cuisine Italian Roasted Tomato Mushroom Sauce with Fettucine 
Roasted Tomato Mushroom Sauce with Fettucine
Description
Tins of plum tomatoes and sliced mushrooms are the basics for this delicious dish. Good-quality Parmigiana Reggiano lasts a long time — keep some in your fridge for garnishing this and other dishes. You might also want to warm a loaf of garlic bread from the freezer to serve alongside the pasta.
Ingredients
1 small can sliced mushrooms, drained
1 tbsp olive oil
1 tbsp sugar
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
375 g fettucine, cooked and drained
Methods/steps
Preheat oven to 400˚F.
In a 9 x 13 inch pan, add tomatoes, olive oil, sugar, basil, salt, pepper and garlic powder. Roast, uncovered, 40 minutes, stirring occasionally.
Break up tomatoes with a wooden spoon or cut with kitchen scissors. Serve sauce over fettucine.
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Additional Tips
Pasta is always at home with a Chianti from Tuscany.