The easiest truffle pasta to make ever
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: pasta with truffle oil.
Perhaps the tastiest in the category ‘very quick to prepare’: pasta with truffle oil. But with really good truffle oil. And yes, it exists.
When I don't feel like cooking but still want to eat well and also very quickly, there's one dish I always score with: a steaming plate of truffle pasta. The budget way. Without real truffles, but with very, very good truffle oil.
Nothing synthetic
Most truffle oils you find in the supermarket are better left out of your shopping basket. This synthetic stuff does give off an overwhelming truffle aroma, but that's the only link with the underground fungus. The ooh-la-la feeling of the scent immediately lets you down as soon as you take a bite. Just as disappointing as that Italian holiday romance you never hear from again once you're home.
I was as happy as a child when I stumbled upon Valderrama's truffle oil. The real deal comes in a white and a black variant – and both truffle oils are produced with Spanish Ocal olive oil, the mildest and most delicate variety. The natural truffle flavor is obtained by drying the truffles in a controlled process, followed by a maceration process (cold soaking). After that, the truffles are united with the olive oil through infusion.
And this is how you make that divine pasta with truffle oil:
Preparation time: 15 minutes
Number: 4 people
Ingredients
400 grams of linguine
75 grams Parmesan cheese
truffle oil (from Valderrama)
a little bit of regular, mild olive oil
arugula
pine nuts
salt and pepper
Optional for extra freshness: a few drops of lemon juice
Preparation
- Cook the linguine according to the instructions on the package in plenty of salted water.
- Meanwhile, lightly brown the pine nuts over low heat. Remember: low heat, burnt pine nuts are a no go.
- Drain the pasta. Cover the plates with a handful of arugula and scoop the linguine on top. Drizzle some regular, mild olive oil over the pasta – and don't be generous. The beloved truffle oil will also go on top. Keep it moderate here too, you can always add more.
- A bit of salt and pepper to taste. Grate the Parmesan cheese over it and sprinkle the pine nuts over the pasta.
- For some freshness: drizzle some lemon juice over the pasta. A tavola!
Text: FavorFlav
