Pasta with White Truffles, Olive Oil, Parmesan, and Basil

• 1 cup olive oil, extra-virgin dark green
• 3 tablespoons olive oil, extra-virgin dark green
• 1 x angel hair pasta enough for 6 servings
• 2 tablespoons basil fresh, julienne
• 1 x salt
• 1 x white pepper freshly ground
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
• 2 ounces truffles white, fresh

1. In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil.
2. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well.
3. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste.
4. Mound the pasta in the middle of each of 6 heated large serving plates.
5. Sprinkle the pasta with the Parmesan Cheese.
6. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving.
7. Garnish with the remaining basil.

olive oil, olive oil, angel hair pasta, basil, salt, white pepper, parmesan, truffles

Taken from recipeland.com/recipe/v/pasta-white-truffles-olive-oil--41457 (may not work)