Fettuccine Boscaiola
serves 4-6
500 g mushrooms
1 onion, chopped
2 tblsp olive oil
2 garlic gloves, finely chopped
850 g tomatoes, chopped and canned
500 g Fettuccine
3 tblsp parsley
Salt
Pepper
• Wash mushrooms and cut into slices
• Cook chopped onion and garlic until golden. Add tomato juice and mushrooms. Bring everything to boil. Reduce heat, cover and simmer for 15 mins
• Cook pasta
• Add parley, salt and pepper to sauce
Mimi's Tip:
Add 125 ml cream together with parley in the end to sauce. But do not bring to boil once cream is added.
