Pasta and Toasted Breadcrumbs

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featuring Oregon Black Truffle Finishing Salt
or try with Oregon White Truffle, Black Garlic, or Morel-Chanterelle
Salinity™ Salts: Pasta and Toasted Breadcrumbs Recipe

Our pasta recipe is versatile. You can either prepare this dish with a "less is more" approach or, the way we prefer, with generous amounts of hearty ingredients. And once you add our earthy Oregon Black Truffle Finishing Salt, each and every bite will be that much more enhanced. More is, after all, more. Serves 4.



  • 1 lb. linguini
  • 1 cup seasoned dried breadcrumbs
  • 5 tablespoons butter
  • 1 orange bell pepper, diced
  • 1/2 large red onion, diced
  • 2 cups mixed color cherry tomatoes, cut in half 
  • 3 garlic cloves, slivered
  • 2 tablespoons of chopped fresh herbs (oregano, chives, or summer savory)
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper, to taste
  • Salinity™ Salts Oregon Black Truffle Finishing Salt



Bring a large pot of salted water to a boil. Add linguini and cook until al dente.

While pasta cooks, melt 3 tablespoons of the butter in a large skillet over medium heat. Add bell pepper and sauté until softened. Add red onion and garlic and cook until they begin to brown. Add tomatoes, chopped herbs, and freshly ground pepper. Cook until fragrant, about 1 minute. Reduce heat to low.

Drain pasta and pour into a large mixing bowl. Drizzle with olive oil and toss pasta until coated. Stir in the vegetable mixture. Set aside.

Divide among 4 plates and top each with toasted breadcrumbs. Sprinkle with Oregon Black Truffle Finishing Salt.


1 Response


June 05, 2014

This is such a great summertime recipe using fresh cherry tomatoes. I love making my own croutons because I can use different herbs. The black truffle flavor gave this dish a real earthy twist.

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