The Ultimate Artichoke and Sun-Dried Tomato Pasta: A Burst of

1. Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.

2. Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.

3. Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.

4. Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.

5. Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.

Tips

You can also used dried pasta, but allow enough time for it to cook. I recommend a Sauvignon Blanc or Chardonnay for the white wine.

If you’re adding prawns or cubed chicken pieces, sauté them with 2 tablespoons of butter in a separate pan until cooked and then set aside. Add them after sauce has reduced, at the end of Step 3.