Pasta with grated truffle

Pasta with grated truffle is a delicious dish for when time is scarce.  Some of us love to spend time in the kitchen to make all those lovely dishes. But this delicious pasta dish is great for a cook with little time on hand. It also makes use of the ingredients usually available in your kitchen or fridge. Onion, garlic, olive oil, perhaps some bell pepper, mushroom or courgette and a piece of black truffle from your freezer to grate.   But if you are not so fortunate to carry black truffle in your freezer, grate some Parmesan cheese on top is lovely too!

The art of making pasta with grated truffle

There are only a few pointers. First select the pasta you like and cook it in slightly salted water to the specifications of the supplier. You can cook it in vegetable broth for extra taste, but here we do it fast and simple.  While the water for the pasta is heated to boil, we first fry a small, roughly cut onion in olive oil. In the beginning we fry on medium high, until the first browning occurs. Thereafter we add the garlic and put the flame lower, so the onion garlic mixture has time to color. However, do not caramelize the onions.  Then we add a half bell pepper (red -if you have- colors nice) or some sliced courgette or button mushrooms and let these also smother. By the time the pasta is done, the simple vegetable mixture will be ready. All you then do is spreading the vegetable mix over the drained pasta, add a bit of cream or creme fraiche and grate the truffle over each plate.  For spices, I only use some grated pepper and salt.

Special equipment

  • Sieve or colander to drain the pasta
  • Grater

 

 

Pasta with grated truffle

Course: Dinner, Lunch
Cuisine: Italian
Keyword: black truffle from Yunnan (tuber himalayensis), cream, creme fraiche, garlic, olive oil, onion, pasta
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 2
Print Recipe

Ingredients

Ingredients for the pasta preparation

  • 5 oz (140 g) pasta
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 quarts (2 L) water

Ingredients for the vegetable cover

  • 1 small white onion
  • 3 cloves of garlic
  • 1/2 red bell pepper or 6 button mush rooms or a part of a courgette
  • piece of frozen or fresh truffle
  • 2-3 tbsp olive oil
  • a twist of the pepper mill
  • a pinch of salt

Instructions

Instructions to prepare the pasta

  • Bring the water with the salt and olive oil to a boil
  • Add the dry pasta
  • Cook until it is done according to the instructions of the supplier. Usually this is 12-15 minutes, but will depend on the supplier and type of pasta. Now and then stir and I usually do not use a lid on the pan.
  • Test the pasta for done-ness and when good, drain it in the colander or sieve and place it in a serving bowl

Instructions to make the vegetable dressing

  • While the water for the pasta is heating: Heat the olive oil in a saute pan or skillet and cut up a small white onion.
  • Add the onion to the hot oil and fry the onion by moving it around in the pan. Do this first on medium high and later on low.
  • When the onion starts to show some brown parts, reduce the heat and meanwhile cut the cloves of garlic in slices. Add these to the pan. Stir now and then.
  • Meanwhile cut the other vegetable(s) and add to the pan while the heat is on medium-low. Stir now and then and put on low. If you like to add carrot, either use carrot peels or separately cook or saute carrot pieces (as done here in the picture).
  • Add the pepper and a pinch of salt. Stir.
  • When the pasta has drained and placed in the serving bowl, ladle the sauteed vegetables on top fill the plates and lastly grate the truffle on top.

Notes

Method: boiling and sauteing
Food allergy & intolerance information: cream 

 

Remarks

  1. The power of a good olive oil with the onion and garlic is key for the taste of this dish. Many pasta recipes tell you to load it with cheese, and while nice, it is not really required. You can experiment with leaving the cream out, leaving the truffle out, using some cheese and changing out the additional vegi. But never leave out the garlic and the onion!

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