Fettuccine With Tomato And Lovage Sauce

• 1 pound fettuccine or spinach fettuccine
• 1 tablespoon olive oil
• 1 small onion, cut into 1/4-inch dice (about 3/4 cup)
• 4 medium cremini mushrooms, cleaned, trimmed, cut in half and then lengthwise into 1/4-inch-wide slices
• 2 medium cloves garlic, smashed, peeled and minced
• 3 medium tomatoes, cut into 1/4-inch dice (2 cups)
• 1/4 cup lovage leaves, cut crosswise into thin strips
• Kosher salt to taste
• Freshly ground black pepper to taste

1. Bring a large pot of salted water to a boil.
2. Add the pasta, and cook for 8 to 12 minutes, until done.
3. Heat the oil in a medium-large frying pan over medium heat.
4. Add the onions, and stir to coat in the oil.
5. Cook, stirring occasionally, for 2 minutes.
6. Add the mushrooms and garlic.
7. Cook, stirring occasionally, for 3 minutes.
8. Add the tomatoes and cook for 5 minutes, or until the tomatoes have collapsed.
9. Stir in the lovage, and cook for 2 more minutes.
10. Season with salt and pepper.
11. Drain the pasta, and add it to the frying pan with a little of the pasta cooking liquid.
12. Toss to coat, and cook for 1 or 2 minutes.

olive oil, onion, cremini mushrooms, garlic, tomatoes, lovage leaves, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8981 (may not work)