Truffles and Black Olives

Here’s a recipe that transforms a simple dish of tagliatelle pasta into an elegant Adriatic specialty:

RECIPE – Tagliatelle with Truffles and Olives

80 grams truffles with olives, black truffle olive oil, 240 g tagliatelle, 80 g pitted black olives, 120 g cherry tomatoes, vegetable stock, salt, pepper, seasoning.

Chop tomatoes and olives and fry in olive oil. Add the vegetable stock and boil for 5 or 6 minutes. Separately boil the tagliatelle until al dente and drain. Pour the tomato and olive sauce over the tagliatelle, add truffles with olives, season to taste, and a few drops of black truffle oil. Mix together very gently.