Foglie di Carciofo Pasta with Mushrooms & Truffle Oil


  • 250 gr. (8.8oz.) Foglie di Carciofo (pasta similar to orecchiette vaguely shaped as a carciofo [Italian for artichoke] leaf)
  • 1/2 Red onion sliced Julienne style
  • 1 Stalk celery, chopped
  • 2 Mini sweet pepper, or 1 small red bell pepper, thinly sliced
  • 10 Oyster mushrooms, sliced
  • 1 Tsp. Sesame seeds
  • 1 Tsp. Dried oregano, crushed
  • 1 Tbs. Extra Virgin Olive Oil
  • Coarse sea salt, pepper, and
  • Truffle oil to taste


  1. In a frying pan, sauté onion in EVOO on medium low heat for 3 to 5 minutes, or until golden.
  2. Add celery, mini peppers, stir and cook for 5 to 7 minutes.
  3. Add sliced mushrooms, sesame seeds, oregano, salt and pepper to taste, then cook for 10 minutes.
  4. In the meantime, bring salted water to a boil in a deep pot and cook pasta (10-12 minutes).
  5. Drain pasta al dente, that is, slightly underdone according to average American taste, and add it to the sauce into frying pan.
  6. Toss gently to allow sauce to coat pasta well and serve after drizzling truffle flavored oil to taste on individual plates.
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