Home Spaghetti Aglio, Olio e Tartufo
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
The simplest recipes are often the best, especially when you luxe them up with something special like truffles! Spaghetti aglio e olio is a classic for late night snacks and lazy Sunday dinners, pasta tossed with olive oil, garlic and a little parsley – it sounds too simple, but it’s so delicious! Now add a little tartufo with Truffle Hill Truffle Oil and take it to the next level. A glass of lightly chilled Truffle Hill pinot noir is a pretty perfect accompaniment. – pinot noir isn’t listed on the website yet – but you mentioned it Alf – is it a new wine yet to be released?
Boil spaghetti in a large saucepan of salted water according to packet directions.
Meanwhile, place olive oil, truffle oil, garlic and a good pinch of salt into a large, high-sided frying pan over medium heat and cook for about 5 minutes, stirring often, until garlic is translucent. Remove from heat, cover and set aside until spaghetti is cooked.
When pasta is just al dente, return the frying pan to the heat and, using tongs, lift the spaghetti out of the boiling water into the pan.
Add about ½ cup of the cooking water and toss well to combine.
Toss through parsley and serve sprinkled with parmesan cheese.