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Spaghetti with Norcia Truffle

di Academia Barilla

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Spaghetti with Norcia Truffle
20 minutes


Main course


Ingredients for 4 people

1 box spaghetti
4 tablespoons extra virgin olive oil
3 ounces black truffle
1 clove garlic
1 salt-packed anchovy
10 leaves basil
Salt to taste

Preparation 10 minutes preparation + 10 minutes cooking
1. Clean truffle by brushing well and removing outer peel

2. Slice with a small knife or with the appropriate truffle slicer

3. Chop half the slices with a knife

4. Heat half the oil in a saucepan over low heat, turn off the heat and add chopped truffle with 4 torn basil leaves

5. Heat remaining oil in another medium pan over low heat and sauté garlic with the peel until golden

6. Bone, rinse and chop anchovy and add

7. Cook until anchovy has dissolved in the oil, remove from the heat and discard garlic

8. In the meantime, boil pasta in plenty of salted water according to package directions

9. Drain and toss with the prepared anchovy sauce, chopped truffle oil and remaining basil

10. Sprinkle with truffle slices and serve immediately