Trenette pasta al tartufo with aubergines,zucchini & mushrooms


I used this delicious traditionally made Italian pasta with a truffle taste .
While the water was boiling for the pasta I heated a deep frying pan ,added a knob of butter and some oil,then sauteed 2 chopped shallots,1/4 cup chopped beef jerky or bacon ,then add some chopped aubergine about 2 cups,sliced garlic cloves,zucchini (1 zucchini,sliced mushrooms about 1 cup a pinch of dried chili ,some whole almonds and walnuts and seasoning. Add some salt to the pasta water and when it boils cook the pasta until al dente. Add about 11/2 cups of pasta cooking water to the sauteed veg in the deep frying pan and let it simmer on low heat until you drain the cooked pasta and toss it in the sauce using I find best 2 large forks and it is ready to serve . This served 4 as a main course.DSCF2184 DSCF2176 DSCF2181

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