Easy Gourmet Truffle Sun Dried Tomato Basil Pasta Recipe
- Easy Gourmet Pasta Recipe
- Porcini Mushrooms
- Black Truffle
- Sun Dried Tomatoes
- Kalamata Olives
- Truffle Salt
- Fresh Basil
- Fresh Garlic
- Portobello Mushrooms
- White Pepper
Black truffle pasta with basil, sun dried tomatoes, porcini mushrooms, portobello mushrooms and kalamata olives. This is the best pasta I’ve ever eaten. It would be almost impossible to find a pasta like this in a restaurant and if you did the price would be sky high. At home you can make this for a very reasonable price. The only expensive ingredient is the black truffle and you’ll have enough black truffle to use it for several other recipes.
12 Sun Dried Tomatoes – The type that generally comes in a bag, not a jar with oil.
2 cups very hot water
3 Tablespoons olive oil
1/4 Teaspoon white pepper
1/2 pound portobello mushrooms chopped
1/4 Cup Dried Porcini Mushrooms chopped
1/4 Cup chopped Kalamata Olives
1 Cup white cooking wine
5 large garlic cloves chopped
12 ounces linguini noodles (from the store or make them yourself)
1/2 cup grated Asiago cheese
1/4 cup pine nuts toasted
1/4 cup chopped fresh basil (MUST be fresh basil not dried)
1 carrot thinly sliced
1 celery stalk thinly sliced
1 Black truffle
If you decide to make your own linguini noodles then you’ll also need:
1/2 teaspoon black truffle salt
1-3/4 cup all purpose flour
1 Teaspoon water
Making your own pasta noodles is very easy and only adds a little time to the recipe. However people will assume that you must be an amazing chef if you can make your own pasta.
- It is easy to make your own pasta
- Cut the noodles and lay out flat to dry
- Drain and keep the liquid from tomatoes
- Porcini mushrooms & sun dried tomatoes
- Kalamata Olives & Portobello Mushrooms
- Toasted Pine Nuts
- Black Truffle – 100g
- 100g is two Black Truffles this size
- We only use the small part on the right
- Chop half and thinly slice the other half
- Chop carrots, celery & shallots
- Bring to boil in frying pan
- Basil, Kalamata Olive, Pine Nuts, Truffle
- Cook the sauce until reduced 50%
Put the sun dried tomatoes and dried porcini mushrooms into a bowl and add two cups of very hot water. Let that sit for about 15 minutes or so. Everything will soften up and once the water has cooled enough pour off and keep the liquid in a separate bowl. Chop the tomatoes and porcini mushrooms into chunks about 1/4 inch.
Add olive oil to a big frying pan then put in the white wine, carrot, celery, four chopped shallots, salt and white pepper and cook uncovered at a very low boil for 30 minutes. Allow to cool 30 more minutes and then add the liquid from the tomatoes and put this into a blender and puree for about 2 minutes. It is done when you don’t see chunks of food and it looks like a yellow milk shake.
Put the blended mix back into the big frying pan and add the portobello chunks, chopped garlic, chopped tomatoes and porcini mushrooms. Bring this to a boil uncovered and then reduce the heat to simmer uncovered until the liquid is reduced by about half. This should take about 30 minutes and the volume of the liquid being reduced by half is more important than the exact amount of time it takes.
Now mix the ingredients for the pasta noodles and then once everything sticks together separate it into four dough balls. Flatten the dough balls by hand as much as possible then put them into the rollers of your pasta machine to make flat sheets. Then once they are thin enough put them into the linguini cutter. Now lay them flat to dry and you may have to move them once or twice to separate them. If you have a pasta drying rack then you won’t have that problem of moving them around to avoid sticking.
On a medium high heat toast the pine nuts in a small frying pan while shaking the pan constantly. This should only take a few minutes to see them develop color. Take the pine nuts off the heat and get them out of the frying pan so that they don’t continue to darken and burn.
Cook the pasta in a large pot of water with salt and a tablespoon of olive oil. Drain the liquid when the pasta is cooked to your liking and then return it to the same pot.
Add the sauce from the frying pan to the pasta. Add the pine nuts, Asiago cheese, basil, chopped kalamata olives and the finely chopped black truffle and mix everything together. Put a serving on a plate and top with a few paper thin slices of black truffle.