FETTUCCINE w/MUSHROOM RAGU

By BobD

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, slivered
• 1/2 cup chopped onion
• 1 pound cremini mushrooms, very finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black olive paste (tapenade)
• 1/3 cup dry red wine
• 1 tablespoon minced fresh oregano, or 1 teaspoon dried
• Salt and freshly ground black pepper
• 12 ounces fresh fettuccine
• Grated pecorino, for serving.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Heat 2 tablespoons oil in a large skillet. Add garlic and onion and saute until soft. Add mushrooms and cook over medium heat until they wilt and give up their juices. Do not let juices evaporate. Stir in tomato paste and tapenade. Add wine, cook briefly, then season with oregano, salt and, generously, with pepper. Remove from heat.

2. Bring a pot of salted water to a boil, add fettuccine, stir to separate strands and cook about 3 minutes. Drain. Transfer fettuccine to skillet. Add remaining oil. Cook, gently folding ingredients together, until mushroom mixture has reheated and is evenly mixed with fettuccine. Add salt and pepper if needed. Serve, with cheese on the side.

Yield: 4 to 6 servings.