Bucatini with Black Truffle Sauce,

  (Bucatini Al Tartufo)

INGREDIENTS

·         1 pound dried bucatini

·         4 anchovy fillets, minced

·         2 cloves garlic, minced

·         pinch of salt

·         ¼ cup extra virgin olive oil

·         1 black truffle, grated or very thinly sliced

INSTRUCTIONS

1.   Cook bucatini according to package directions. Drain, reserving 1 cup pasta cooking water.

2.   Combine anchovy, garlic and salt in a small bowl. Use the back of a spoon to mash mixture into a paste.

3.   Meanwhile, heat olive oil and anchovy mixture over very low heat. Cook and stir 1 to 2 minutes, until paste melts into the oil, taking care not to brown the garlic. Add grated or sliced truffle; cook and stir 15 seconds. Add drained, cooked pasta to pan and stir. If mixture is dry, add ¼ cup reserved pasta water; gently toss to combine. Increase heat to medium; cook and stir until heated through, adding more pasta cooking water and/or olive oil as desired.

4.   Season to taste with salt and freshly ground pepper. Enjoy!