Spaghetti with Black Truffle
Garlic Oil
A luxurious twist on the Italian classic aglio e olio, featuring earthy black truffle sauce, crispy garlic, and a spicy chili kick for a sophisticated 20-minute meal.
This dish is a modern elevation of the humble Italian Aglio, Olio e Peperoncino. By introducing the deep, musky aroma of black truffle to the traditional garlic and chili base, it transforms a simple pantry staple into a high-end restaurant experience. It is the perfect marriage of rustic Mediterranean technique and gourmet ingredients.
Ingredients
- 200 g spaghetti
- 4 cloves garlic
- 2 dried red chilies
- 1 tbsp black truffle sauce
- 30 ml extra virgin olive oil
- 1 small bunch fresh parsley
- to taste salt
Instructions
- 1Slice the garlic
Begin by preparing your aromatics. Use a sharp knife to carefully slice the raw garlic cloves into thin, even pieces on a wooden cutting board. Preparing the ingredients beforehand ensures a smooth cooking process.
Tip: Slice the garlic uniformly so it cooks evenly in the oil without burning. - 2Mince the fresh parsley
Take a bunch of fresh curly parsley and wash it thoroughly. Using a sharp chefs knife, finely mince the leaves on a wooden cutting board. This freshly chopped parsley will be added at the final stage to provide a burst of color and a clean, herbal contrast to the rich black truffle sauce.
Tip: Bunch the parsley tightly together with your non-dominant hand to create a stable surface for faster and more uniform chopping. - 3Prepare the dried chilies
Place the dried red chilies on the cutting board and slice them into small pieces. These chilies will infuse the oil with a spicy kick that balances the savory garlic and earthy truffle. Adjust the amount based on how much heat you want in your pasta.
Tip: If you prefer a milder flavor, shake out the seeds from the dried chilies after chopping them. - 4Boil the spaghetti
Bring a large pot of salted water to a rolling boil. Drop the dry spaghetti noodles into the water and cook for 10 to 15 minutes, or until al dente. Ensure the pasta is submerged and stir occasionally to prevent sticking.
Tip: Salt your pasta water generously until it tastes like the sea; this is the only chance to season the pasta itself. - 5Infuse the Garlic Oil
Heat olive oil in a wide skillet over medium-low heat. Add the thinly sliced garlic to the warm oil, sautéing gently to release its aroma. Cook until the garlic slices begin to turn a pale golden color.
Tip: Keep the heat low and watch the garlic closely, as it can burn quickly and impart a bitter flavor to the oil. - 6Sauté the garlic and chilies
Once the garlic slices in the pan have softened and turned a light golden brown, add the chopped dried chilies. Stir them together in the hot oil for about a minute. This process infuses the oil with the aromatic flavors of garlic and the spicy essence of the chilies, creating the flavorful base for the spaghetti.
Tip: Keep the heat at medium to ensure the garlic browns evenly without burning, which would make the oil taste bitter. - 7Toss pasta in garlic oil
Once the spaghetti is perfectly cooked, use tongs to transfer the noodles directly from the boiling water into the skillet containing the fragrant garlic and chili oil. Do not discard the remaining pasta water in the pot.
Tip: Transferring the pasta straight from the pot brings along starchy water, which helps start the sauce emulsification process. - 8Add starchy pasta water
Pour a ladle of the reserved starchy pasta water over the spaghetti in the skillet. Toss the noodles vigorously in the pan; the starch from the water will bind with the infused oil to create a creamy, cohesive sauce.
Tip: If the pasta looks too dry or the oil separates, add another small splash of pasta water and continue to toss. - 9Add truffle sauce
Spoon a generous amount of thick black truffle sauce onto the center of the spaghetti in the skillet. Toss and mix everything evenly so the earthy truffle flavor beautifully coats all the noodles.
Tip: Adding the truffle sauce off the heat helps preserve its delicate, earthy aroma without dulling the flavor. - 10Final Garnish and Toss
Add a large handful of finely chopped parsley to the pan. Use tongs to toss the spaghetti one final time, ensuring the truffle sauce, herbs, and garlic oil are emulsified into a glossy coating for every strand.
Tip: The starchy pasta water is key to helping the oil and truffle sauce emulsify, allowing it to coat the noodles perfectly.
