Truffled Pasta with Garlic and Olive OIl
My mother has been making a version of this recipe for years. When she was helping me immediately after I had my daughter – though to be truthful it’s been almost three months and she’s still helping me – she made this dish often. We aren’t huge pasta eaters in our house, but love to indulge on occasion and this recipe for truffled pasta with garlic and olive oil definitely hits the spot.
Ingredients for four-six servings:
1 pound pasta (I used perciatelli)
1/4 cup olive oil
2 tbsp butter
1 onion, diced
1 head of garlic, chopped
1 cup peas
1 bunch asparagus, ends discarded and spears quartered
1 cup shredded or grated parmesan cheese
truffle salt
red pepper flakes, optional
Directions:
- Bring a large pot of water to a boil.
- Heat olive oil in a saute pan over medium low heat, then melt the butter and add the onions. Cook until translucent, about 4-6 minutes. Turn down the heat to low, add the garlic and continue cooking about another 5 minutes or until the garlic is soft.
- Cook the pasta about 10-12 minutes.
- With 2 minutes remaining on the pasta, add the peas and asparagus.
- Drain the pasta and vegetables, then return them to the pot with the onion and garlic mixture. Add half the cheese then stir to combine.
- Plate each portion of pasta then top evenly with remaining cheese, truffle salt to taste and red pepper flakes – if you like it hot.
- Serve immediately.
This recipe can easily be customized by swapping asparagus and peas for your favorite vegetables. Mushrooms, tomatoes, peppers or wilted greens would all be delicious! This dish is even tasty with just garlic and onions, but I like to bulk it up with bolder flavors.
What’s your go-to weeknight pasta dish? I’d love to hear from you! Be sure to share how you liked this recipe if you try it at home…enjoy!
-MW.
