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