Truffle Tagliolini Aglio e Olio
Truffle Tagliolini Aglio e Olio
Brie Thompson
6
5 minutes
15 minutes
Truffle pasta needs very little to shine, and this one proves it. Garlic toasted in Nocellara Italian Extra Virgin Olive Oil with Herb & Garlic Dipper makes a simple aglio e olio (garlic and oil) sauce, and Parmesan melts into every strand of Tagliolini. A pinch of Sriracha Flake Sea Salt on top adds a little heat. Add roasted seasonal veggies and your favorite steak or chicken to turn it into a full meal.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 lb Tagliolini
- 1 Pasta Rock
- ¼ cup Nocellara Italian Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 2 tsp Herb & Garlic Dipper
- 1 cup Parmesan, finely grated
- ½ tsp Sriracha Flake Sea Salt, to finish
Directions
- Bring 4 quarts of water to a boil over high heat. Add the Pasta Rock to season the water according to package directions. Add the Tagliolini and cook according to package directions.
- Meanwhile, heat Nocellara Italian Extra Virgin Olive Oil in a medium sauté pan over medium low heat. Add the garlic and Herb & Garlic Dipper. Cook until the garlic is toasted, about 5 minutes.
- Using tongs, transfer the pasta to the sauté pan. Stir while slowly adding the Parmesan until the pasta is coated.
- Finish with Sriracha Flake Sea Salt. Serve immediately.