One fall, we decided to let our truffle addiction lead us to a new town in Umbria, the truffle capital of Italy, Norcia. Norcia is known for its truffles and the horrific magnitude 6.6 earthquake that shook this charming little town to destruction back in 2016. It destroyed the entire village. When we visited in 2021, the poor town was under construction but mostly still rubble. We stayed at Palazzo Seneca, a lovely hotel, built in the 16th century. The Michelin-starred hotel restaurant, Vespasia, is outstanding. I encourage you to visit this town to support them in their efforts to rebuild their businesses, homes, and lives. Every day I was in Norcia, I would order their local black truffle dish of the day. This recipe is my version of a black truffle and anchovy pasta I enjoyed very much. I pair this pasta with a glass of Elve’, an Umbrian Grechetto wine from Madrevite.
To make this vegan-friendly, omit the anchovies.
See ingredients, directions and pairings.
1 pound pasta, I use Spaghetti, cooked per directions al dente
5 tablespoons EVOO
2 Anchovy Fillets, mashed with a fork
2 Garlic Cloves, minced
10 tablespoons Black Truffle Paste, I like Urbani and Sabatini