Aglio e Olio Porcini Trumpets

Name: Aglio e Olio Porcini Trumpets
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Package Porcini Trumpets (I used Sforglini) or fettuccine; 1 Cup Spiced Olives; 1/4 Cup Shredded Parmesan Cheese; 1/4 Cup Feta Cheese, crumbled; 1/2 Tsp Red Pepper Flakes; 3 Cloves Garlic, diced; 2 Tbsp Fresh Parsley, finely chopped; 1/2 Cup Good quality olive oil; Salt and Pepper

The Pineapple Cooks @cook_27134264

Chicago, IL

Pretty cool and easy recipe for a busy weekday or a lazy Sunday! I know I used a specific kind of pasta (pocini trumpets) but you can sub it for your favorite. Fettuccine would work perfect! I also used chili infused olive oil for more flavor but you don't have to. It will still taste amazing.

The Pineapple Cooks @cook_27134264

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Ingredients

30 min

4 servings

1 PackagePorcini Trumpets (I used Sforglini) or fettuccine
1 CupSpiced Olives
1/4 CupShredded Parmesan Cheese
1/4 CupFeta Cheese, crumbled
1/2 TspRed Pepper Flakes
3 ClovesGarlic, diced
2 TbspFresh Parsley, finely chopped
1/2 CupGood quality olive oil
Salt and Pepper

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Steps

30 min

1

Cook the pasta according to the package. Make sure to salt the water.
2

In a cold skillet, combine the garlic and the olive oil and heat to medium heat. Once the olive oil starts to bubble, reduce the heat to medium low and cook the garlic until golden brown. Make sure it doesn't burn.
3

When the pasta is done, drain and add the chili flakes, salt and pepper and parsley. Pour the olive oil and add half the Parmesan cheese. Stir until the ingredients are well combined.
4

Transfer to a plate and top with the spiced olives, feta cheese and more Parmesan. Enjoy!