Ingredients with Measurements:
- 1 pound of Bricchetto Tartufo pasta
- 1 cup of pitted Kalamata olives, chopped
- 1 cup of crumbled feta cheese
- 1/2 cup of olive oil
- 1/4 cup of truffle oil
- 4 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
- Mixing bowl for combining ingredients
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Bricchetto Tartufo pasta and cook for 8-10 minutes or until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant.
3. Add the chopped Kalamata olives to the skillet and sauté for another 2-3 minutes.
4. Add the cooked Bricchetto Tartufo pasta to the skillet and toss to combine with the olive and garlic mixture.
5. Drizzle the truffle oil over the pasta and toss again to combine.
6. Add the crumbled feta cheese to the skillet and gently toss to combine.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 530
Fat: 38g
Carbohydrates: 38g
Protein: 11g
Sodium: 980mg
Sugar: 2g
Substitutions for ingredients:
- Bricchetto Tartufo pasta can be substituted with any other type of pasta.
- Kalamata olives can be substituted with any other type of olive.
- Feta cheese can be substituted with any other type of crumbled cheese.
- Truffle oil can be substituted with olive oil.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped sun-dried tomatoes for a burst of flavor.
- Substitute the olives with capers for a tangy twist.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Don't overcook the pasta as it will become mushy and lose its texture.
- Use a good quality truffle oil for maximum flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Bricchetto Tartufo with Olives and Feta in a large pasta bowl or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or basil for a pop of color.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or truffle oil to moisten it.
- If the pasta is too salty, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Be sure to cook the pasta to the correct temperature to avoid foodborne illness.
- Store leftovers in the refrigerator promptly to avoid spoilage.
Food history:
Bricchetto Tartufo is a type of pasta that is flavored with truffles, a type of fungus that grows underground. Truffles have been prized for their unique flavor and aroma for centuries.
Flavor profiles:
This dish is savory and earthy, with a rich truffle flavor and salty notes from the olives and feta cheese.
Serving suggestions:
Serve the Bricchetto Tartufo with Olives and Feta as a main course for a cozy dinner at home.
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Region: Italian