This winter has brought a lot of snow across Europe. Honestly I am not that excited about the snowy condition, it brings a lot of inconvenience to our daily life. Having said that I like the snow up on the mountains at the ski regions. What a dilemma, haha!
I have not been productive in blogging recently due to visiting family and friends, wanted to put down my computer for a while and dedicated more time to them. Also have a new personal project which will be a new lifetime experience and challenge for me so therefore I have spent more time to that lately.
Anyway, owing to the snowny condition, I would stock up more foodstuffs in one go so I can minimize the need of driving in snowy/ icy road conditions.
Today I made a quick pasta with truffle sauce for lunch, it’s really great as a quick fix gourmet meal. I am particularly fond of spaghetti or linguine lately. Normally I would make pasta with a lot of ingredients to make it a scrumptious meal but recently I like to go more the more simplistic ones. In the past I would not like to simply toss the pasta in a simple tomato or pesto sauce but my taste seems to have changed. Less is more, I feel the simpler the sauce it is, I can taste the spaghetti better and appreciate the texture of the al dente. I mean I can eat the chinese noodles simply with oyster or XO sauce and feel very satisfied with them so why not the same rationale for Italian pasta.
I actually hesistated if I should go ahead to make this pasta dish as I did not have any mushrooms at home but I wondered how it would taste and it came out very satisfying. Peter said many times delicious so the tartufata seemed to do the magic!
Ready in less than 15 mins!!!
- 160-200g linguine or spaghetti
- 2 tbsp tartufata
- 1 tbsp extra virgin olive oil
- 2 tbsp quark or cream
- dried or fresh parsley, finely chopped
- fresh ground pepper
- freshly grated Parmesan Reggiano or Grana Padano
- Cook the pasta in a large pot of salted boiling water as instructed from the pack to al dente.
- When the pasta is cooked, drain the water and keep about 2 tbsp behind in the pan.
- Keep the stove at low heat. Drizzle the olive oil onto the pasta, add in the quark or cream and the tartufata, season with salt and ground pepper. Toss quickly.
- Serve on warm plates. Sprinkle some parmesan cheese and parsley on top.
- For unfinished tartufata, I topped up some olive oil in the jar in order to keep the tartafuta for longer after opened.
- Other than using it in pasta, you can add this to your pizza, this is my favorite and it’s heavenly.
- Get a good quality jar of tartufata if you can, as I have once experienced one jar that the truffle did not taste fragrant or strong enough and ended up I need to use more in amount to compensate the expected taste by still not close to what I have expected. If you have a good one, you do not need to use that much in your dish.