Fettuccine with Oyster Mushrooms

• 1 Lb Fettuccine
• 1 1/2 Lbs Oyster mushrooms
• 14 Oz Crushed tomatoes
• 10 Cherry tomatoes
• 4 Leaves fresh basil
• 4 Cloves garlic
• Peperoncino
• Salt
• EV olive oil

Clean and cut the mushrooms and set aside.
In a saute pan, add 3 Tbs of EV olive oil and the garlic. Saute the garlic til very light golden.
Add the peperoncino, as desired, and the cherry tomatoes. Saute them for 2 minutes and add the crushed tomatoes the basil and the oyster mustooms.
Cook for about 15 minutes at medium flame.
In a pot of salted water, cook the fettuccine al dente. Drain them and add them to the sauce. Toss for 2 minutes and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/fettuccine-with-oyster-mushrooms.html