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Thanks to I’m Not Obsessed for this image

So, here’s Marisa Tomei looking a little thoughtful. I bet she’s wondering what to have for dinner tonight, just like the rest of us. Well, okay, maybe not quite like the rest of us. Truffle paste? Ack! I think I will just keep the pasta and try something else on top. Thanks anyways Marissa, your recipe looks good but the grocery store I shop at is fresh out of truffle paste. Or truffle anything for that matter.

Thanks to GatewayGourmet.com for these images

Thanks to Today for this recipe

Farfalle with pancetta, rucola and truffle paste
Marisa Tomei

4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 8 ounces guanciale (may substitute bacon or pancetta), diced
• 1 small red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
• 2 cloves garlic, thinly sliced
• 1 pound Barilla farfalle
• 2 tablespoons truffle paste
• 1/2 cup freshly grated Pecorino-Romano, plus extra for serving
• 1 bunch arugula, chopped

Directions:

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Meanwhile, in a 10- to 12-inch sauté pan, heat the olive oil over low heat. Add the guanciale and cook slowly until the guanciale has rendered its fat and is crisp and golden brown, about 10 minutes. Add the onion and garlic and cook gently until golden brown, about 5 minutes longer. Remove from the heat.
3. Cook the Barilla farfalle in the boiling water for 1 minute less than the package instructions indicate; drain, reserving 4 tablespoons cooking water. Add the pasta to the pan with the reserved cooking water. Add the truffle paste, guanciale and the grated cheese; mix well and toss over high heat for one minute. Add the arugula and toss for about 30 more seconds, until just wilted.
4. Divide among four warmed pasta bowls and serve with additional cheese on the side.

Tips:

Add fresh truffle slices to each bowl, then finish with truffle paste and additional grated cheese.

Thanks to The Kitchen for this image and recipe

Farfalle with Cauliflower and Toasted Breadcrumbs
serves 6-8

Ingredients:

• one head of cauliflower, cored and broken into bite-size florets
• olive oil for coating the cauliflower (about 2 tablespoons)
• 1 pound farfalle, or bow-tie shaped pasta
• 1/4 cup olive oil
• 3 cloves garlic, chopped.
• 3 anchovy filets
• 1 cup breadcrumbs
• 1 teaspoon dried red pepper flakes
• salt
• pepper
• parmesan cheese

Directions:

1. Toss the cauliflower with olive oil, season it with salt and pepper, and spread it on a baking sheet. Bake at 425 degrees for 15 minutes, until florets are cooked through and beginning to brown.
2. Cook pasta according to directions, making sure to salt the water.
3. Heat the 1/4 cup of olive oil in a large sautée pan over medium-low heat. Add the garlic and anchovy filets, stirring often to help the anchovies break down. Add the breadcrumbs, increase the heat to medium, and toast for 4 to 5 minutes, stirring often.
4. When the cauliflower is roasted, add it to the pan with the breadcrumbs. Cook for another 2 minutes, then add the red pepper.
5. Drain the cooked pasta and add to the sautée pan (or toss everything in a large bowl, if your pan won’t hold it all). Season generously with salt and pepper, and add a few more swirls of olive oil if the mixture seems dry. Sprinkle with parmesan cheese and serve.

Posted on June 30th, 2008 by Ruth
Filed under: Ruth's Take