Tagliatelle with Porcini Mushrooms and Truffle Oil
Pasta and Pizza • Italian
Description
Tagliatelle with Porcini Mushrooms and Truffle Oil
Ingredients
- Green Tagliatelle Pasta 5 oz
- Frozen White Mushrooms 5 pieces
- Garlic 4 cloves
- Marinated cherries 12 pieces
- Thyme 4 sprigs
- Dry White Wine 0 fl oz
- Fresh basil leaves 2 tablespoons
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 2 tablespoons
- Black Bean Paste 2 teaspoons
Step-by-Step Guide
Step 1
Slice the thawed mushrooms lengthwise.
Step 2
Crush the garlic with the back of a knife and finely chop it.
Step 3
Cut the tomatoes in half.
Step 4
Remove the thyme leaves from the stems.
Step 5
Grate the hard pecorino cheese on a fine grater.
Step 6
Sauté the mushrooms in olive oil over medium heat for 5 minutes, stirring constantly, adding the thyme leaves.
Step 7
After a minute, add the garlic and sauté for another 2 minutes.
Step 8
Add the white wine and simmer for about 5 minutes; after 3 minutes, add the cherry tomatoes and truffle paste.
Step 9
Remove from heat.
Step 10
Cook the tagliatelle according to the package instructions, drain, and add to the mushrooms.
Step 11
Mix well, add the grated pecorino.
Step 12
Mix again and serve with finely chopped basil leaves.
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