Pasta with black truffle and garlic oil sauce

Ingredients for 2 servings:

• 500 g tagliatelle pasta
• salt water
• 100 ml olive oil, virgin
• 1 garlic clove(s)
• 30 g black truffles
• 1 pinch of sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

quick and easy, vegetarian

Soak the washed truffle in lukewarm water for about an hour, then pat dry. Bring a large pot of water to a boil and add salt. Meanwhile, combine the oil and crushed garlic in a small saucepan over low heat until warm—do not boil. Grate about 3/4 of the truffle into the oil, reserving the rest for later. Add a generous pinch of salt. Cook the pasta in gently boiling salted water until al dente, then drain. Reserve about 1/4 cup of the pasta water; toss it with the garlic-oil mixture and pour it over the pasta. Season with salt and divide into the desired portions. Grate the remaining truffle over the individual portions and serve.