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🍝 Spaghetti with Truffle Paste

499 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 6 anchovy fillets (preserved in oil)
• 400 g spaghetti
• salt
• 3 tbsp pine nuts
• 3 tbsp olive oil
• 5 tbsp truffle paste (jar)
• 2 tbsp coarsely chopped parsley
• pepper (from the mill)

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Take the anchovies out of the can and drain them well.
3. 3. Chop the garlic and anchovies together very finely.
4. 4. Bring water to a boil and add salt.
5. 5. Cook the spaghetti in the salted water al dente (firm to the bite).
6. 6. Put the pine nuts into a hot pan without oil.
7. 7. Roast the pine nuts until golden yellow.
8. 8. Remove the roasted pine nuts from the pan.
9. 9. Let the pine nuts cool down.
10. 10. Finely chop the cooled pine nuts.
11. 11. Add some oil to the same pan and heat it.
12. 12. Add the finely chopped garlic-anchovy mixture to the hot pan.
13. 13. Sauté the mixture briefly (cook it gently over medium heat).
14. 14. Stir the truffle paste into the mixture.
15. 15. Drain the cooked spaghetti.
16. 16. Add the drained spaghetti to the pan with the sauce.
17. 17. Add the chopped pine nuts to the pan.
18. 18. Add the parsley to the pan.
19. 19. Toss everything well until everything is mixed.
20. 20. Season with black pepper.
21. 21. Taste the sauce and adjust seasoning if needed.
22. 22. Warm up the serving plates.
23. 23. Serve the spaghetti on the pre-warmed plates.

Nutrition per serving

• kcal: 499
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 73 g