Home Spaghetti Aglio, Olio e Tartufo
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
Our value-added truffle products are a true testament to this, and one we are truly proud of.
While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.
Our extensive recipe catalogue below, can help even the most basic 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 an Italian 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.
Boil spaghetti in a large saucepan of salted water according to packet directions.
Meanwhile, place truffle oil, olive 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.