Basil Fettuccine with Sun-Dried Tomatoes, Olives and ProsciuttoFeatured by Baileyana Winery in the Gold Wine Club.
“This hearty, Mediterranean-style pasta is a classic match with Zinfandel.”Yield: 2 - 4 as an entrée
Prep Time: 15 Minutes
Cook Time: 25 Minutes
• 2 tablespoons olive oil
• 3/4 tablespoon chopped garlic
• 1 cup sliced yellow onions
• 1 1/4 cups sliced crimini or shitake mushrooms
• 3/4 cup Zinfandel or other red wine
• 1 cup julienned sun-dried tomatoes, packed in oil
• 3/4 tablespoon tomato paste
• 3/4 cup tomato sauce
• 2/3 cup pitted, chopped Kalamata olives
• 3 tablespoons chopped fresh basil (1 1/2 tablespoons dried)
• 1 tablespoon toasted fennel seed
• 1 tablespoon balsamic vinegar
• Salt & fresh ground pepper
• 1 1/4 pounds fresh or dried basil fettuccine noodles (plain can be substituted)
• 1/2 cup freshly grated Parmesan cheese
• 3 ounces prosciutto, julienned
• 1/4 cup chopped toasted walnuts
In a medium skillet, heat olive oil over medium heat. Add garlic, onions, and mushroom and sauté for 3-4 minutes, until onions are translucent. Add wine, tomatoes, tomato paste, tomato sauce, olives, basil, fennel seed, and balsamic vinegar and simmer, stirring frequently, until sauce begins to thicken slightly, about 8 minutes. Reduce heat and keep warm. Add a little more wine if the sauce thickens too much. Season to taste, being careful not to add too much salt since prosciutto will add saltiness to the dish.
In a large pot of salted boiling water, cook fettuccine for 3-5 minutes, or until cooked “al dente”. Drain water from pot then transfer fettuccine back to the pot and place over medium heat.
Divide noodles evenly on plates. Spoon sauce over noodles. Top with evenly divided Parmesan, prosciutto, and walnuts. Serve immediately.