About the Recipe
I believe good food doesn’t have to be elaborate or expensive. I’m a bit too busy living to even think of cooking gourmet, decorating my plate with flowers and all that time-consuming and superficial jazz. My cooking philosophy is simple: get good products (fresh, organic etc); cook it; eat it.
And thus, you might be thinking: what the hell is truffle pasta doing here? Well, in spring this year I travelled to Rome for a long weekend. On one of the spice & food markets I spotted a little jar of chopped truffles in oil. They were quite expensive so I was eyeing them for three days before I simply gave in on the last day and bought the jar. The good thing about truffles, though, is that a little goes a long way due to their amazingly strong flavour.
Ingredients
250g Fusilli Lunghi (or whatever pasta you want!)
3 tbsp. rapeseed oil
250g chestnut mushrooms
4 garlic cloves, peeled & crushed
3-4 tsp. chopped truffles in oil
A bunch of parsley, chopped
Freshly ground black pepper
Preparation
1. Boil the pasta according to its cooking instructions.
2. Pour the rapeseed oil into a frying pan; add garlic and fry on a medium heat constantly stirring for about a minute. Add the chopped mushrooms and fry for another 5-10 minutes (I like my mushrooms well done).
3. Stir in the chopped truffles.
4. Drain the pasta; add the mushroom sauce.
5. Serve with chopped parsley and freshly ground black pepper to taste on top.