Penne Pasta and Cherry Tomatoes in Truffle-Parmesan Sauce

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    It has always been a dream to try fresh truffle in my lifetime but well, a bottled Italian truffle sauce in ricotta is not bad to satisfy the craving in the meantime. Fresh ingredients and freshly cooked are always the key to a great food experience. Used parsley a lot these days because I got a lot of them from the garden when I planted tall parsley months ago.  I also get to enjoy cherry tomatoes from the garden, so I get to incorporate them in our dishes a lot of times these days. Dried herbs can also be used in this recipe and any other mushrooms can also used. I just love the earthy aroma and woody taste of shiitake that I often use it if I have some dried ones in the pantry. Button Mushroom or straw mushroom which are available in cans can also be used.  
 
Cherry Tomatoes
Shiitake Mushroom
250 gms Penne Pasta
Reserved pasta water
Truffle sauce with ricotta and black pepper (90gms)  
Parmesan Cheese
Salt and pepper
Parsley
 
1. Wash tomatoes and knife a superficial cross on the bottom side of the tomato. Add to hot water for two minutes, then drain. Peel off the plastic-like layer of each of the tomato. Set aside.
2. Add hot water to the dried shiitake mushroom. Let it soak. When tender, drain and chop the mushroom. You may use any other kinds of mushroom.
3. Cook penne pasta according to package direction. Reserve a glass of water where the pasta was boiled.
4. In a deep pan, add half of the reserved water then add the truffle sauce.  Bring to a simmer. then add parmesan cheese and other cheeses, salt and pepper and the parsley. Add the tomatoes. Let it simmer and add more reserved water, if desired. 
5. Add the cooked pasta and mix. Adjust taste with salt and pepper. Remove from fire.
6. Garnish with parsley.
 
 
 

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