Pasta with white truffles~ olive oil~ parmesa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dark Green Extra Virgin Olive Oil |
| 3 | tablespoons | Dark Green Extra Virgin Olive Oil |
| 1 | Angel Hair Pasta For 6 Servings | |
| 2 | tablespoons | Julienne Of Fresh Basil |
| Salt | ||
| Freshly Ground White Pepper | ||
| ¼ | cup | Freshly Grated Reggiano Parmesan Cheese |
| 2 | ounces | Fresh White Truffles |
Directions
In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well.
Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.