Italian Pasta Recipes - Tagliarini with Sun-dried Tomatoes and Cream (Tagliatelle con Pomodori Sechi e Crema) Recipe

Ingredients                      

• 45 ml/3 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 50 g/2 oz sun-dried tomatoes, in oil, drained and roughly chopped

• 225 g/8 oz oyster mushrooms, sliced

• 150 ml/2/3 cup white wine

• 150 ml/2/3 cup double (heavy) cream

• Salt and freshly ground black pepper

• 350 g/12 oz tagliatelle

• 15 ml/1 tbsp chopped fresh marjoram

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Method:

1. Heat the oil in a saucepan and cook the onion and garlic until softened. Stir in the tomatoes and mushrooms and cook for 4 minutes.

2. Stir in the wine, cream, salt and pepper. Bring to the boil, reduce the heat and simmer for 5 minutes until the mixture is thick and creamy.

3. Bring a large pan of salted water to the boil and cook the tagliatelie until just tender. Drain well.

4. Season to taste with the salt and pepper and divide between four serving dishes.

5. Spoon over the mushroom mixture. Garnish with the chopped marjoram and serve at once.