Wild Mushroom and Fig Tapenade Fettuccine
Recipe contributed by Jessica of Boulder, CO
Serving Size: Â 1
Ingredients:
4 oz. Pappardelle’s Organic Whole Wheat Fettuccine
1/2 large sweet yellow onion, sliced
2-5 tablespoons red wine
1 handful Hazel Dell wild mushrooms, sliced (any wild mushrooms will do)
Crushed Red Pepper Flakes, to taste
1 large heirloom tomato, diced
5-7 large leaves fresh basil, rolled and sliced into strips
1/4 package Organilicious Figgy Olive Tapenade (or any other comparable tapenade)
Salt & Pepper, to taste
Instructions:Â
- Bring a pot of salted water to boil and cook Organic Whole Wheat Fettuccine until al dente, 8-10 minutes.
- While pasta water is heating, put onion slices in a hot pan with a little olive oil. Cook until transluscent and tender. Add red wine and continue to cook until the wine reduces into a paste. Be careful not to burn the onions, adjusting heat and adding more wine if necessary.
- Add sliced mushrooms and a splash of water and cook until tender. Season with salt, pepper, and crushed red pepper to taste. Set mixture aside.
- Dice tomato and set aside. Chiffonade basil (stack leaves, roll up, and slice thinly) and set aside.
- Once pasta is cooked, combine all ingredients in a large bowl, adding the figgy tapenade and olive oil and seasoning to taste. Twirl a serving over a large spoon and plate out to serve immediately.