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Spaghetti with truffle oil

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Ingredients for 3 servings:

  • 390 g artichoke hearts from the can, drained
  • 300 g tomatoes, small
  • 1 small jar of olives
  • 1 bunch of basil
  • 500g spaghetti
  • some truffle oil
  • some pepper
  • lots of Parmesan
  • n. B. white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Cook the pasta in salted water as usual, then drain and set aside. Then toss with the truffle oil to taste. It’s quite intense, so less is more here. Season the spaghetti with pepper, then add the artichokes, tomatoes, olives, and basil. Stir to combine and generously top with Parmesan cheese. If you like, add a little white wine; you can also simply drink it with the wine. The quantities of the ingredients can be adjusted to your taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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