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Categories:
fettuccine oil onion mortadella green olives tomatoes white wine heavy cream Parmesan cheese chiffonade
Viewed: 56 - Published at: 7 years agoIngredients
- 14 ounces fettuccine
- 1 tablespoon oil
- 1 onion peeled and finely chopped
- 3 1/2 ounces mortadella thinly sliced
- 3 1/2 ounces pitted green olives roughly chopped
- 2 ounces sun-dried tomatoes in oil drained and cut into strips
- 1/2 cup white wine
- 3/4 cup heavy cream
- 3 1/2 ounces Parmesan cheese grated
- 6 sprigs basil chiffonade fresh, plus extra for garnish
Method
- Cook pasta in boiling salted water according to package instructions.
- Meanwhile, heat oil in a frying pan and sweat onion until softened. Add Mortadella, olives and tomatoes and cook for 1 min. Add wine and cream, bring to a boil and simmer for 5 mins. Add 1 tbsp Parmesan and simmer for 3 mins, stirring occasionally. Season and add chiffonade basil.
- To serve, drain pasta and toss with sauce. Distribute between serving dishes, sprinkle with remaining Parmesan and garnish with basil.
