Spaghetti with black olive, cherry tomato and Black Truffle and Chablis Mustard

by

post-picture4Juicy cherry tomatoes and tart black olives lend flavour and texture to this simple pasta dish, complemented by earthy truffle for a touch of decadence

Serves 2

Preparation Time: 10 mins

Cooking Time: 20 mins

What You’ll Need:

  • 180g spaghetti
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 30g pine nuts
  • 300g cherry vine tomatoes, halved
  • 1/2 tsp sugar
  • 100g pitted black olives
  • 1 tbsp Maille Black Truffle and Chablis Mustard
  • 2 garlic cloves, crushed
  • Salt and freshly ground black pepper

What To Do:

  • Cook spaghetti according to pack instructions
  • Toast pine nuts in a pan, set aside
  • Heat 1 tbsp olive oil in a pan, add the tomatoes and gently cook for 5 minutes
  • Add the sugar, olives, crushed garlic and season to taste. Cook for a further 3 minutes
  • Once the spaghetti is cooked, drain, reserving 1 tbsp of the pasta water. Add the reserved water to the sauce and stir through
  • In a bowl, toss the spaghetti with Maille Black Truffle and Chablis Mustard and the remaining olive oil
  • Serve spaghetti in bowls, topped with the sauce. Drizzle over a little more olive oil if desired

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