Friday, July 12, 2013

Summer Pasta Revisted

My wife asked me to make my summer pasta recipe. This time I made it a little differently. I decide to use a few more ingredients. This was very tasty. The truffle oil and salt give the pasta a wonderful earthy taste.


4 zucchini sliced
3 cloves of garlic minced
7 good sized mushrooms sliced
2 large tomatoes chopped
3 tablespoons of fresh chives chopped
7 basil leaves
1 onion chopped
1 teaspoon of thyme
black pepper to taste
1 1/2 teaspoons of truffle salt
1 1/2 tablespoons of truffle oil
1/2 package of linguine ***(bring the water to a boil in a large pot before proceeding to step one)

1. First sautee the zucchini, garlic, onions and mushrooms for about 3-4 minutes. Add the tomatoes, half of the chives, the basil leaves, thyme, black pepper and the truffle salt. Add the pasta to the boiling water and cook to al dente about 7 minutes.

2. Once the pasta is ready drain and return to the pot. Mix in the truffle oil. You can taste it to see if you have added enough. Truffle oil is quite pungent so you may want to add just a little at a time. Then mix in the vegetable. Serve and garnish with remaining chives.

This goes quite nicely with a nice cold glass of white wine.

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