Angel Hair Pasta With Black Truffles Recipes

BLUSHING ANGEL HAIR PASTA

Steps:

• In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
• In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
• Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.

ANGEL-HAIR PASTA WITH BLACK TRUFFLES

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain.
• Melt butter in a large skillet over medium heat. Add truffle and cook until fragrant. Add pasta and 1/4 cup reserved pasta water. Simmer, tossing a few times, until sauce evenly coats pasta. Season with kosher salt and pepper.
• Divide pasta among serving plates, sprinkle with sea salt, and serve immediately.

TRUFFLES ON CHICKEN BREAST ON BED OF ANGEL HAIR PASTA

Steps:

• Cook pasta according to directions.
• Season chicken with salt and pepper dust with flour.
• Set aside.
• Saute onions, garlic and thyme in oil in a large frying pan.
• Remove onions mixture set aside.
• In same pan brown cutlets until golden brown adding more oil if necessary.
• Remove to platter deglaze with vermouth add chicken stock.
• Put onions back in skillet reduce to 1/2.
• Whisk in butter add chicken back to pan to warm.
• Season with salt and pepper.
• Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
• Arrange cutlets over pasta topping with onion sauce.
• Drizzle truffle oil over cutlets and garnish with shaved truffles.
• Now that`s a presentation!