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| Ingredients: |
Package of Fettucine, cooked
Oil Sauce:
1/2 cup olive oil
1 jar capers drained
2 tsps dried hot red peppers
3 garlic cloves finely chopped
1 1/2 tbsps italian seasoning
(for the above you can use fresh
basil, rosemary, oregano, and
parsely)
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4 roma tomatos finely cubed
1 1/2 cups fresh mushrooms
1 1/2 cups chopped olives
1 can artichoke hearts chopped and drained
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| Cooking Instructions: |
Before making pasta and fixing vegetables, mix the ingrediants for the oil sauce and let stand about 3 hours.
Use oil sauce and gently cook mushrooms and artichokes over low heat for about 5 minutes. Add tomatoes, and olives. Lightly simmer for an additional 15-20 minutes. While sauce is cooking start boiling water for pasta until it is cooked al dente. |
| Serving
Suggestions: |
| Ladle sauce on top of pasta and serve with shave Romano or Parmesan Cheese. |
| Additional
Comments: |
| Make sure the pasta is thoroughly drained. |
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