Fusilli with Truffle sauce & Black Olives

SERVE 2

•   1 cup (200 grams) of Pasta Cuomo Fusilli
•   1 tablespoon of Savini Tartufi Black Truffle Olive Oil
•   Savini Tartufi Truffle Gatherer's Sauce
•   about 20 pitted black olives
•   Salt 
•   A sprinkle of Savini Tartufi Truffle Zest

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
2. In the meantime heat 1 tablespoon of Truffle olive oil in a pan with the black olives and the sprinkle of truffle zest for about 5 minutes at low heat.
3. When the pasta is ready, drain it and add it to the pan together with the Ready to eat truffle sauce.
4. Mix and serve!

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