Summer Veggie Pasta

Why use one type of pasta sauce, when you can use two for an extra kick of heat?!

This summer pasta with freshly grilled veggies features not just our mild Black Truffle Pomodoro, but also our Black Truffle Arrabbiata Pasta Sauce for a flavor that packs a punch without overwhelming your dish.

Whether you enjoy a mild dish or are a heat-seeker, you can match this dish to your preferences!

Instructions

Preheat grill to medium-high heat.
Fill a large pot 3/4-full with water, salt, and bring to a boil.
Cook the pasta according to the instructions on the packaging, drain, and rinse.
Place veggies in a large bowl and drizzle with olive oil.
Season with salt and pepper and toss to coat.
Place the seasoned veggies on the grill and cook for 2-3 minutes or until tender and lightly charred.
Remove from the grill and set aside to cool.
Slice the kernels off the corn cob and portion the red onion into bite-sized pieces.
Return the pot to medium-high heat and add TRUFF Black Truffle Pomodoro and TRUFF Black Truffle Arrabbiata sauces.
1. Stir to combine and bring to a simmer.
2. Add the cooked pasta and stir until thoroughly coated.
3. Divide pasta between bowls, top with grilled veggies, and sprinkle with grated parmesan and chopped basil.