TUESDAY
Zebra Pasta | The World’s Most Famous Tomato Sauce | Garlic Bread with Truffle Oil & Fresh Basil
I love typeset ~ letterpress, style art {and black & white photography}…it all serves as such a wonderful backdrop to the colors of “real” life. This image comes from a “local” {for me} artist …her name is Cathe Holden & she crafts her art from Petaluma, California {where we board our horses}. Her vintage style has always caught my eye…maybe it will catch yours as well.
Speaking of black & white…I want to introduce you to a pasta with WOW factor ~ Zebra Pasta
I wish I could say that it is homemade but … NO WAY! I am NOT that talented but, I know a good thing when I see one. I buy this wonderful, imported, Italian dry pasta from Whole Foods but if you do not have a Whole Foods in your neighborhood, you can visit the “Some of My Favorite Things” column on the right-hand side of this page and purchase this exotic pasta for yourself! Serve this beautiful pasta with a bright-red pasta sauce…hmmm, let’s go with The World’s Most Famous Tomato Sauce & a wonderful garlic bread {I will get to that} for a satisfying meatless meal {just in time for Lent}.
The World’s Most Famous Tomato Sauce {Click here for the recipe}…
Now, back to that Garlic Bread…I have no recipe for this addictive bread…I simply poured on my favorite ingredients! To the best of my recollection…
Truffled Garlic Bread with Fresh Basil & Parmesan
- 1 loaf of artisan bread {I used a Pugliese bread} sliced length-wise in half
- 2 tablespoons unsalted butter, softened
- 2-3 tablespoons Black Truffle Oil
- 1-2 cloves of fresh garlic, peeled & minced
- ½ cup fresh basil, finely chopped {4-6 fresh basil leaves}
- ½ cup freshly grated parmesan
- Kosher salt & freshly ground pepper to taste
- Preheat the oven to 400°F.
- Slice the bread in half {lengthwise} and set on a cutting board. On the bottom-half of the bread, spread the butter. Then sprinkle the minced garlic over the butter layer. Continue with the fresh basil cuttings, over the butter & garlic and top with the fresh basil clippings. Finally, top with parmesan cheese & salt and pepper.
- Drizzle the Truffle Oil on the top-half of the bread loaf and then place over the bottom-half of the loaf {holding the butter, garlic, basil & parmesan}. Wrap the loaf in foil and bake in the oven for 30 minutes or until the bread is golden brown and the cheese has melted.
The Dinner Plate, greatly enjoyed…
Goodnight & See You Tomorrow for Dinner…
- 1 loaf of artisan bread {I used a Pugliese bread} sliced length-wise in half
- 2 tablespoons unsalted butter, softened
- 2-3 tablespoons Black Truffle Oil
- 1-2 cloves of fresh garlic, peeled & minced
- ½ cup fresh basil, finely chopped {4-6 fresh basil leaves}
- ½ cup freshly grated parmesan
- Kosher salt & freshly ground pepper to taste
- Preheat the oven to 400°F.
- Slice the bread in half {lengthwise} and set on a cutting board. On the bottom-half of the bread, spread the butter. Then sprinkle the minced garlic over the butter layer. Continue with the fresh basil cuttings, over the butter & garlic and top with the fresh basil clippings. Finally, top with parmesan cheese & salt and pepper.
- Drizzle the Truffle Oil on the top-half of the bread loaf and then place over the bottom-half of the loaf {holding the butter, garlic, basil & parmesan}. Wrap the loaf in foil and bake in the oven for 30 minutes or until the bread is golden brown and the cheese has melted.
