Directions

1. Chop the tomatoes and olives and fry them in olive oil. 

2. Add the vegetable stock and boil for 5 or 6 minutes. 

3. Separately boil the tagliatelle until al dente and drain them. 

4. Pour the tomato and olive sauce over the tagliatelle, add jarred Truffles and olives, rocket and a few drops of Black Truffle olive oil. 

5. Mix all together very gently. Once opened consume within seven days.