Truffle Tagliolini Aglio E Olio
Truffle Tagliolini Aglio E Olio
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Category
Main Dish
Cuisine
Italian
Author:
Olivelle
Servings
6
Prep Time
5 minutes
Cook Time
15 minutes
This truffle pasta is so great on its own that an aglio e olio (garlic and oil) sauce is all you need to highlight the savory and umami truffle pasta. Add fresh grilled or roasted seasonal veggies and steak or chicken to this dish for a satisfying meal.
Ingredients
-
1lb Truffle Tagliolini
-
1 Pasta Rocks
-
¼ cup Franotia Exta Virgin Olive Oil
- 2 Cloves Garlic, minced
-
2 tsp Herb & Garlic Dipper and Seasoning
- 1 cup Parmesan, finely grated
-
½ tsp Sriracha Flake Sea Salt
Directions
- Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions.
- Meanwhile in a medium saute pan heat olive oil over medium low heat and add garlic and dipper. Cooking until garlic is toasted, about 5 minutes.
- Using tongs transfer pasta from the pot to the saute pan. While mixing pasta slowly incorporate parmesan cheese.
- Finish with sea salt and serve.
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
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