Fedelini with summer truffle

There are two ways to prepare the pasta - in advance or at the last minute. To prepare in advance, cook the pasta in boiling salted water for 2 minutes; refresh in cold water. Coat with extra virgin olive oil and let rest in refrigerator for 2 hours. To prepare at the last minute, you may boil the pasta in salted water for 7 minutes until al dente, drain and use immediately.

To prepare the sauce, combine sauce base ingredients. Reduce chicken stock by half, whisk in butter and olive oil. Mix the sauce base and the chicken stock mixture; adjust seasoning with salt and pepper.

Add pasta to the sauce; cook for 30 seconds maximum. Add basil squares. Plate and top with shaved summer truffle.


½ package Fedelini (De Cecco #10 pasta)

  • 1 cup tomato confit, diced
  • 5 each cloves, garlic confit, mashed
  • 2 Tablespoons summer truffle, crushed
  • Rock salt
  • Extra virgin olive oil
  • Black pepper


  • ½ liter chicken stock
  • ½ cup butter
  • ¼ cup extra virgin olive oil


  • Basil square (¼" x ¼")
  • Summer truffle, shaved

Number of guests: 2

Preparation: 10 min

Cooking time: 10 min



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