Fettuccine Boscarola

500g button mushrooms
1 large onion
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 x 425g cans tomatoes, roughly chopped
500g fettuccine
2 tablespoons chopped fresh parsley

Carefully wipe the mushrooms with a damp paper towel and then slice finely, including the stems.  Chop onion roughly, heat oil and cook the onion and garlic over medium heat, until light golden. Add the tomato including juice along with mushrooms and bring to the boil. Reduce heat and simmer for 15 minutes.  Cook fettuccine  and drain, return to bowl and add parsley into the sauce and season well with salt and pepper. Toss pasta with sauce.  Serves 6 Calories 390

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Recipe submitted by Kate - Originally posted in "The Essential Pasta cookbook"