Ingredients
1 (12 ounce) package Oilerie Tomato Basil fettuccine
3 Tbl Oilerie Sundried Tomato Extra Virgin Olive Oil
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
2 tablespoons lemon juice
1 cup dry white wine
1 ripe tomato, chopped
1 cup Parmesan cheese, grated
Fresh ground black pepper

Directions
Cook Oilerie Tomato Basil Fettuccine according to package directions, drain.
Add Oilerie Sundried Tomato Extra Virgin Olive Oil to a large saucepan over medium heat. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.
Toss pasta with sauce. Top with chopped tomato and cheese, add pepper to taste, and serve.

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