- 2 small red onions
- 150 gram pasta
- 2 tablespoons truffle tapenade
- olive oil
- handful of pine nuts
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- large skillet
- small bowl
Preparation — 10 minutes
FILL the medium-sized pan with water and salt and bring to a boil. When the water starts to boil, add the pasta. Cook the pasta according to the package until the pasta is al dente.
Meanwhile PEEL the red onions, and dice them. You can see here how to dice onions. HEAT the large skillet on medium high heat and roast the pine nuts in the dry skillet, without oil! Immediately season them with fine salt and set the pine nuts aside in a small bowl.
Cooking the pasta with truffle and red onion — 5 minutes
HEAT the large skillet on medium high heat again. ADD about 2 teaspoons of olive oil and saute the diced red onion for a few minutes, until softened enough. ADD truffle tapenade and stir for about one minute.
DRAIN the pasta and add to the large skillet. TOSS well until all the pasta is coated evenly. Season with pepper and salt. And don’t forget to add the roasted pine nuts.
Serve immediately with a green salad of your choice. Enjoy!