Carrie's Artichoke and Sun-Dried Tomato Pasta

Ingredients

• 2 ounce olives black drained sliced canned
• 1 teaspoon pepper black
• 4 tablespoons butter 
• 1 cup cooking wine dry white
• 8 ounce fettuccine barilla fresh
• 3 cloves garlic crushed
• 2 tablespoons juice of lemon 
• 10 ounces marinated artichoke hearts 
• 8 ounce mushrooms sliced
• 0.5 medium onion chopped
• 1 cup parmesan cheese 
• 8 ounce sun-dried tomatoes packed in oil
• 1  tomatoes ripe chopped

Equipment

• sauce pan
• pot

Directions

1. Fill a large pot with lightly salted water and bring it to a rolling boil.
2. While the water is heating, melt the butter over medium heat in a large saucepan.
3. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
4. Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
5. Cook the fresh pasta in boiling water until done, about 2 minutes.
6. Drain.
7. Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.