Tagliatelle with truffles and olives

Ingredients for 4 servings:
  • 60 g ground black truffles
  • 240 g tagliatelle pasta
  • 80 g pitted black olives
  • 120 g cherry tomatoes
  • 100 ml vegetable broth
  • 50 g rucola salad
  • Zvijezda Extra Virgin Olive Oil
  • salt, pepper
In a pot with enough boiling salted water put the tagliatelle and cook according to the instructions on the packaging or less to stay al’dente. Meanwhile, warm a spoonful of olive oil in a pan, add pitted black olives sliced into rings, cherry tomatoes cut in halves, and fry over medium heat for about a minute. Then add the vegetable broth and cook on low heat for five minutes or until the sauce reduces by half. Drain cooked pasta, move into the pan with cherry tomatoes and olive sauce, add ground black truffles, and turn off the heat. At the end, add gently the rucola and arrange the prepared food on plates.