Recipe: Spaghetti with Black Summer Truffles

Spaghetti with Black Summer Truffles (Spaghetti ai Tartufi Neri)

Adapted from Mary Ann Esposito, Ciao Italia

Yield: 4 servings

Ingredients

2 Black Summer Truffles

2/3 c Extra Virgin Olive Oil

2 cloves of garlic, finely minced

1 lb spaghetti

freshly grated Pecorino, to taste

Instructions

Rinse truffles under running water (or use a soft brush) to remove any dirt. 

Thinly slice truffles using a truffle grater or on a box cheese grater. Place truffles in a shallow dish and pour the olive oil over them. Cover with plastic wrap, and allow oil to infuse for several hours or overnight.

Cook the spaghetti according to package directions. 

While the spaghetti is cooking, heat 2 Tbsp of the infused oil in a large skillet.  Cook the garlic until soft, but not brown.  Turn off the heat and add the remaining infused oil and truffles.

Drain the spaghetti, reserving 2 Tbsp cooking water. Add the spaghetti and the water to the skillet. Reheat the mixture over very low heat until just hot (You do not want to cook the truffles.)

Generously sprinkle grated pecorino onto a large platter or pasta dish. Transfer spaghetti mixture to the dish and stir well to combine. Season with salt and freshly ground pepper. Serve immediately with additional grated pecorino on the side.

Recipe: Spaghetti with Anchovies and Bread Crumbs

Spaghetti with Anchovies and Bread Crumbs

Yield: 4 servings

Ingredients

4 Tbsp olive oil

8-12 anchovy fillets, packed in olive oil, coarsely chopped

6 cloves of garlic, peeled and finely minced

1 small shallot, peeled and finely chopped

red pepper flakes, to taste

1 lb spaghetti

2 oz fresh bread crumbs, lightly toasted, tossed with 1 Tbsp olive oil

1/4 cup flat leaf parsley, finely chopped

freshly grated pecorino cheese.

Preparation

Bring a large pot of water to a boil.  Salt water and add pasta.

In a heavy gauge skillet, heat 4 Tbsp olive oil until hot, but not smoking.  Add anchovies to the pan and with a wooden spoon, mash them until they dissolve into the oil.

When the anchovies have completely dissolved, add shallots, garlic and red pepper flakes. Cook several minutes, until the the vegetables are translucent.

When the pasta is al dente, drain, reserving 1/2 cup cooking liquid.  

Add pasta to the sauce, with reserved cooking liquid, parsley and salt and pepper to taste. Heat mixture over a low heat, gently tossing until just heated through. To finish, stir in bread crumbs.  Serve with freshly grated pecorino cheese.  

Recipe: Pasta with Rustic Tomato Sauce

Pasta with Rustic Tomato Sauce

Yield: Serves 4

 Ingredients 

1 Tablespoon olive oil 

1  large onion, peeled and chopped 

4 large cloves of garlic, peeled and finely minced 

1 teaspoon of dried oregano, or to taste

crushed red pepper flakes, to taste

6 hot Italian sausage, casing removed 

6 plum tomatoes, coarsely chopped

1 large bunch of basil, stems removed

salt and pepper to taste 

1 pound linguine, cooked al dente

Approximately 1/2 cup reserved pasta cooking water

Preparation

Heat oil until hot, but not smoking. Sauté chopped onions and garlic until soft. Sprinkle the red hot pepper flakes and oregano over the onion mixture.  Cook until the spices sizzle and smell aromatic, about 30 seconds. 

Add the sausage to the pan, breaking up the meat into bite size pieces. Brown the meat until completely cooked through.  Drain excess fat from the pan.

Add the chopped tomatoes and basil to the meat mixture.  Simmer on medium high heat, uncovered, until the tomatoes soften, 5-10 minutes. Add the reserved pasta water to the pan and season the sauce with salt and pepper to taste. (The excess liquid will be absorbed by the pasta during the final step.)

Add the cooked pasta to the pan; cook for several minutes until the excess liquid is absorbed.

Serve the pasta with a drizzle of high quality olive oil and grated Pecorino Romano cheese.