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Mushroom, Roasted Tomato and Pancetta Fettuccine

By: Bertolli Olive Oil

"Fresh tomatoes are roasted, then simmered with assorted mushrooms and salty pancetta, and served with piping hot fettuccine."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 Roma or large plum tomatoes, halved lengthwise and seeded
1 teaspoon Bertolli® Extra Virgin Olive Oil
2 ounces pancetta or bacon, diced
1 tablespoon Bertolli® Extra Light™ Tasting Olive Oil
4 cloves garlic, finely chopped
12 ounces assorted mushrooms (crimini, white, shiitake), sliced
2 cups chicken broth
8 ounces fresh or packaged fettuccine, cooked and drained
2 tablespoons chopped flat-leaf parsley
1 tablespoon mint leaves (optional)
1 tablespoon Bertolli® Extra Virgin Olive Oil

Directions

Preheat oven to 475 degrees F. Season tomatoes, if desired, with Kosher salt, then drizzle with 1 tsp. Bertolli® Extra Virgin Olive Oil. Arrange in baking pan and roast 15 minutes or until wilted. Chop tomatoes and set aside.
Saute pancetta with 1 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil over medium-high heat until crisp. Add garlic and cook 30 seconds. Add mushrooms, roasted tomatoes and 1 cup broth. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, about 5 minutes.
Add cooked fettuccine to mushroom mixture, then add remaining broth, parsley and mint. Simmer 5 minutes. Serve, if desired, with parmesan cheese and drizzle with remaining 1 Tbsp. Bertolli Extra Virgin Olive Oil.