Penne Pasta and Cherry Tomatoes in Truffle-Parmesan Sauce
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...