TAGLIATELLE & TRUFFLES AND OLIVES
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Category
PASTA & TRUFFLES
Ingredients
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80 g jarred Truffles and olives
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Black truffle olive oil
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240 g tagliatelle
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80 g pitted black olives
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120 g cherry tomatoes
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50 g rocket
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salt
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pepper
Directions
Chop the tomatoes and olives and fry them in olive oil.
Add the vegetable stock and boil for 5 or 6 minutes.
Separately boil the tagliatelle until al dente and drain them.
Pour the tomato and olive sauce over the tagliatelle, add jarred Truffles and olives, rocket and a few drops of Black Truffle olive oil.
Mix all together very gently. Once opened consume within seven days.
Recipe Note
Enjoy Your truffle meal!