Boil water and add salt, with a drizzle of oil. Drop pasta and follow instruction on the package. for handmade pasta, you will need about 5-7 minutes until done.
While you wait for the pasta to cook start sauteing - first minced garlic to infuse the oil, then add mushroom slices, tomato halves. Saute for a few minutes, season to taste with salt and freshly ground black pepper and sprinkle Italian garlic and herbs to taste. Do not burn it. Turn the temperature down to medium-low.
As soon as fettuccine is done, drain but reserve about 1/4 cup of pasta water. Drop the pasta in the saute pan, toss the pasta to get it well coated, then add pasta water, cover and let it cook for an additional minute under the lid. Add more seasoning IF NEEDED!
Sprinkle with Parmigiana Cheese and garnish with fresh basil, if desired
Serve immediately!
Note: If you are going to use a pasta that is not handmade your cooking time will increase. If you have fewer people around your table use less pasta. TIP* Add 1 teaspoon of vinegar into seasoned water for pasta. Pasta will be glossy but you will not taste or smell the vinegar when the dish is complete!