Penne Funghi Tartufo… inspired by Fig & Olive

If you ever have a chance to visit New York City, or Southern California for that matter, make a stop at Fig & OliveDSC_0111

Fig & Olive is essentially cuisine from the coastal regions of South of France, Italy, and Spain, often referred to as Mediterranean cuisine.DSC_0090

The focus here is on the wide selection of oils, mainly olive oils.  DSC_0066

And the concept is each dish is flavored with a different oil, such as, basil infused olive oil, harissa olive oil, rosemary garlic olive oil, etc.DSC_0068

One of my all time favorite dishes at Fig & Olive is the Penne Funghi Tartufo prepared with cremini and black trumpet mushroom, Parmesan cheese, parsley, scallions, and white truffle oil.DSC_0079

I finally got around to replicating it since I now own White Truffle Olive Oil, thanks to the folks at Encore Specialty Food Importers.
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What can I say about White Truffle Olive Oil?  It is magical.  Sensational.  Aromatic.  You've got to try it!
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The only ingredient I didn’t have on hand was the black trumpet mushroom, and so I improvised with shitake mushrooms, not even close, but whatever.
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My version is close, but it's not the "real thing."  I believe the real Penne Funghi Tartufo at Fig & Olive incorporates a LOT more Extra Virgin Olive Oil.  If you wanna be daring, add a 1/4 cup total.  Enjoy!
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NUTRITION: Whole Wheat Pasta adds Protein and Fiber to this dish.  Mushrooms are a very good source of Vitamin B6 and Protein.  Parmesan Cheese is a good source of Calcium and Protein.  With that said, cheese is high in fat and saturated fat, and thus should be eaten in moderation.
NOTE: for a healthier option, skip the butter.  Also mixed greens or arugula would be a great addition for some added nutrition.


INGREDIENTS:
  • Whole Wheat Penne Pasta – 1 (1 lb.) box
  • Extra Virgin Olive Oil – 2 tbsp  (you may add up to 4 tbsp to get close to the "real thing")
  • Crushed Red Pepper – 1/2 tsp
  • Garlic – 3 cloves (chopped)
  • Shallot – 1 (chopped)
  • Cremini Mushrooms – 16 ounces
  • Shitaki Mushrooms – 8 ounces  (if you can find trumpet mushrooms, use those instead)
  • Scallions – 2 bunches (chopped)
  • Black Pepper – 3/4 tsp
  • Salt – to taste
  • Pinot Grigio White Wine – 1 cup
  • Unsalted Butter – 1 tbsp
  • Parmesan Cheese – 3/4 cup (grated)
  • Fresh Parsley – handful (chopped)
  • White Truffle Olive Oil – 6 tsp  (start with 3 tsp and work your way up)

DIRECTIONS:
1. Bring a pot of water to a boil. 
2. Start by chopping the garlic and shallots. 
3. Slice the mushrooms.
4. Heat a wide sauté pan on medium heat.  Once hot, add Extra Virgin Olive Oil and crushed red pepper.
5. Add the garlic, shallots, and mushrooms.  Sauté on medium heat for about 8 minutes or until the mushrooms brown. 
6. In the meantime, chop the scallions. 
7. Check on the mushrooms.  Add the scallions.  Season with salt and black pepper.  Cook for a minute.
8. At this time add salt and pasta to the boiling water.  Cook until Al Dente. 
9. Add white wine to the mushrooms.  Simmer on low heat (dial #3) for about 7 minutes. 
10. In the meantime, chop the parsley.  Grate the parmesan cheese. 
11. Once the wine reduces, add a tablespoon of butter.  Adds a little richness to the sauce. 
12. Drain the pasta and add it to the mushrooms. 
13. Add the parmesan cheese to the pasta. 
14. Toss.  Add parsley.  Turn off the stove. 
15. Add white truffle olive oil. 
16. Serve immediately!  So yummy!DSC_0081


TELL ME: Have you ever tasted White Truffle Oil?  What dishes have you made with truffle oil? 


13 comments:

  1. The type of oil used in pasta really makes the flavour! Fig and Olive sounds familiar, I'm pretty sure I went there when living in S Cali.

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  2. I absolutely love the flavor of truffle oil - I had a ginormous amount of fries with truffle oil and Parmesan on Friday. Never been to Fig & Olive but you and Ameena have recommended several times and hoping to visit while I am in NY next.

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  3. Vishnu would love this dish! He is a huge fan of mushrooms. With the addition of truffle oil, I think I could eat a plate or two myself! When we were in Turks, I had the most amazing dishes with the stuff. Just a few drops adds so much flavor!

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  4. Love how you put great detail in your food posts!
    Pasta looks yummy!!

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  5. Now i don't know whether I should first go to Fig and Olive, or first make this dish! I feel like it's a win/win either way, though!

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  6. Oh wow, this looks great! I love the flavor of truffle oil, but rarely buy it because of the cost. This pasta looks like a good excuse to splurge.

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  7. I ate at Fig & Olive once when visiting my sister in NYC - we really enjoyed it! This pasta dish sounds awesome!

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  8. What a gorgeous, delicious and healthy meal! I need to pick up some WW pasta...ASAP :)

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  9. I love Fig & Olive. And yes, anything with truffle oil is divine!

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  10. You are the master at great pasta dishes. I love the flavors in this. I spy some TJoe's pasta. When you come to Westfield you better get in touch w/ me :-) We need to finally meet.

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  11. This looks like such a great and flavorful vegetarian option coming from a meat lover. I definitely need to try this recipe. JC

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  12. I love Fig and Olive! We go there all the time when we're meeting a group of people because it's fairly easy to get a reservation and the food is delicious. Your pasta recipe looks so yummy!!

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