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The Hirshon Umbrian Pasta in Black Truffle Sauce – Strangozzi Ai Tartufi Neri

  • Total Time: 0 hours


Units Scale
  • 500 gr of Strangozzi (highly preferred) or use Linguini or Spaghetti
  • 100 gr of extra-virgin olive oil, preferably Umbrian
  • 100 gr of cleaned and washed black truffles
  • 1 clove of garlic, minced
  • 1 anchovy fillet, preferably Ortiz brand
  • 1 pinch of dried red chili pepper (optional)
  • salt and pepper
  • Freshly-grated pecorino romano cheese (optional)


  1. Slice the truffles – ½ razor thin slices and ½ chopped. Pour the olive oil on top of them for 2 hours. This infuses the oil with the true flavor of the truffles!
  2. For the sauce: warm just the truffle-infused oil in a wide pan (reserve truffle pieces), then garlic and the chopped anchovy, mixing until the anchovy is completely melted.
  3. When the garlic is light golden, draw back the pan from the heat and take the garlic out; wait until the oil is colder and then add back truffles and pinch of red pepper.
  4. In a large pot, boil 4 liters (4 US quarts) of salted, boiling water. Cook for 12 to 15 minutes; stir after first 2 or 3 minutes (but not before.)
  5. Strain off the Strangozzi (cooked “al dente” not too much so it has a bite to it) and drain the Strangozzi. Mix with sauce immediately, add grated cheese if using plus salt and pepper and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 760.3 kcal
  • Sugar: 3.35 g
  • Sodium: 412.26 mg
  • Fat: 27.19 g
  • Saturated Fat: 3.83 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 112.18 g
  • Fiber: 21.67 g
  • Protein: 19.0 g
  • Cholesterol: 0.85 mg