That pasta arrived nicely al dente. The pasta in a dish dubbed “fettuccine gypsy” was cooked a bit too long, but solidly supported all the other ingredients. Too many ingredients, perhaps. This item would have been more successful without so much going on in it — artichokes, tomatoes, olives, spinach, mushrooms, garlic, olive oil and (not quite enough) white wine sauce. No strong character, no distinctive taste emerged.