Truffle Marinara Pasta

Bowl of Truffle Marinara Pasta with a fork and spoon.

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5 from 1 vote

Prep Time5

Cook Time25

Total Time30

Course: Entree, Main

Cuisine: American, Italian

Servings:

Calories: 614kcal

Author: Alissa Saenz

Ingredients

¼ cup olive oil
1 medium onion, diced
6 garlic cloves, minced
Pinch red pepper flakes
¼ cup dry white wine
1 (28 ounce/794 gram) can crushed tomatoes
1 (14.5 ounce/411 gram) can diced tomatoes
12 ounces dried penne pasta
1 teaspoon organic granulated sugar
1 teaspoon salt, or to taste
2 tablespoons black truffle oil, or to taste (Note 1)
½ cup chopped fresh basil

US Customary - Metric

Instructions

Place a large pot of salted water over high heat. You'll be using this to cook the pasta, but don't add your pasta just yet. If the water comes to a boil before you're ready for it, simply reduce the heat and keep it barely simmering.
Coat the bottom of a large pot with the olive oil and place it over medium heat. Give the oil a minute to heat up. Once it starts to shimmer, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the garlic and red pepper flakes. Cook the mixture for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
Stir in the wine. Raise the heat just enough to bring the wine to a boil, then lower the heat and let it simmer for 3 to 4 minutes, until most of it has cooked off.
Stir in the crushed and diced tomatoes. Bring the sauce to a boil, lower the heat, and let it simmer for about 15 minutes, until thickened slightly.
When the sauce has five to ten minutes left to cook, bring your pasta water back to a rolling boil if you reduced the heat, then add the pasta. Cook it according to the package directions. Drain it into a colander when done, reserving about a half cup of the pasta cooking water.
When the sauce has finished simmering, stir in the sugar and season it with salt to taste. Add the truffle oil, starting with just one tablespoon and adding more to taste. Stir in the basil.
Add the pasta to the pot containing the sauce. Thin it with some of the pasta cooking water only if needed.
Divide onto plates and serve.

Notes

Truffle oils vary quite a bit in flavor intensity. You'll probably need between one and two tablespoons, depending on how potent yours is and your personal preference.

Nutrition