Instructions: 1.Bring the water to a boil. Add the Tagliatelle and cook for a few minutes or until tender.

2.In a large skillet heat the olive oil and saute the garlic for 10 seconds. Add the mushrooms and cook for 2 to 3 minutes or until the mushrooms are somewhat tender. Add the sun-dried tomatoes and Marsala and boil for a minute or until the wine has almost evaporated.

3.Add the tomatoes to the skillet, simmer for a minute to heat through and season with salt and pepper to taste.

4.Drain the Tagliatelle and return it to the cooking pot which is off the heat. Add the sauce to the Tagliatelle along with the basil and cheese. Toss well to combine and serve immediately.

NOTES :

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