A delightful pasta dish for four persons that uses black truffles. These taste superb when sliced paper thin and sautˇed briefly in hot butter. Combined with thin, homemade ribbon noodles and diced tomatoes, you'll have a meal ready in no time at all. The trick with this simple dish is to have all three elements--pasta, truffles, and tomatoes--ready more or less simultaneously.

1 pound spagettini
3 to 5 ounces black truffles (fresh or canned)
2 tablespoons olive oil
3 tablespoons minced shallots
1/2 cup peeled, seeded, and diced ripe tomatoes
4 tablespoons butter
Salt and freshly ground white pepper
Small, fresh basil leaves for garnish

Thinly peel the truffles, then cut them into paper-thin slices, using a truffle slicer if available.

Heat the oil in a small frying pan and cook the shallots until very soft and translucent. Add the diced tomatoes, sautˇ briefly, and remove the pan from the heat.

Melt the butter in a second frying pan, add the sliced truffles, and sautˇ briefly on both sides. Season with salt and pepper.

Cook the pasta al dente in boiling water. Drain and mix immediately with the truffles and tomato. Transfer to four pre-warmed plates and garnish with basil leaves. Serve with Trentadue Sangiovese.

Recipe courtesy of Don Bodio, Trentadue Winery.

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