Friend of the store Philip J. contacted us on Facebook recently to show us this great dish he made with the White Truffle Olive Oil. He gave us a quick rundown of how he made it as well and permission to share it.
Thanks Philip! It looks fantastic!
Boil Penne pasta al dente, in a skillet over medium heat, few tablespoons of oil, fry garlic and mushrooms, set aside. Drain pasta, keep half cup of pasta water. Throw everything into skillet with half cup (I eyeball everything) of the oil, table spoon of butter, 2 tablespoons of ground pepper, some sea salt, some oregano, 5oz fresh grated parmesan. Combine all ingredients together and serve immediately.