TAGLIATELLE & TRUFFLES AND OLIVES
PASTA & TRUFFLES
Ingredients
80 g jarred Truffles and olives
Black truffle olive oil
240 g tagliatelle
80 g pitted black olives
120 g cherry tomatoes
50 g rocket
salt
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.