Spaghetti with Pecorino, Truffle Oil, confit tomatoes and Long Pepper

DINNER BANK

This dish has it all! It’s quick to prepare, taste great and are cheap.

Spaghetti with Pecorino, Truffle Oil, confit tomatoes and Long Pepper
2 servings of spaghetti
salt and pepper
1 finely grated Long Pepper
100 ml grated Pecorino
6-8 confit tomatoes (see previous recipe)
2 teaspoons truffle oil
Boil speagetti until it is finished. Turn off the water and put up on the plates. Tear Long pepper over the pasta. Spread the cheese over the pasta. Drizzle truffle oil over the cheese and pasta. Drizzle with truffle oil evenly. Eat and enjoy!

View original post

Leave your comments here...Thanks <3

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s