Fettuccine with Asiago, Mushrooms, and Tomatoes

3 tablespoons of your favorite olive oil

1/2 of an onion, diced

3 1/2 cups of chanterelle, cleaned and halved

Parsley, chopped

2 yellow tomatoes, blanched, peeled and diced

2 red tomatoes, blanched, peeled and diced

Salt to taste

Freshly ground black pepper to taste

1 pound of fettuccine

Heat the oil in a large saute pan. Add the onion and saute for 1 minute. Add the mushrooms and the parsley and saute for 3 minutes more. Stir frequently.

Add the tomatoes, the salt and the pepper a cook for 10 minutes.

Cook the fettuccine in boiling salted water until al dente. 

Drain the pasta and add to the sauce. Saute for 1 minute. Add the cheese and serve immediately.