Introducing the NEW Olivera d’Atenea Truffle Sauce—a “Tartufatta” style sauce that blends the incredible flavor of olive tapenade and mushrooms with the unmistakable aroma of black truffle. Thanks to its intense, highly aromatic profile, it is the perfect accompaniment for pasta, risotto, meats, eggs, and pizza, or even as a spread for bread and toast.
We are launching our first recipe featuring this truffle sauce with a pasta dish—specifically, tagliatelle. It is an easy-to-prepare recipe that delivers a creamy, aromatic result rich in nuanced flavors—perfect for turning any meal into a special occasion. Discover the recipe and enjoy the authentic gourmet taste of Olivera d’Atenea.
Ingredients
- 400 g fresh pasta to taste
- 150 g assorted canned mushrooms
- 2 cloves of garlic
- 100 g Parmesan cheese
- 200 ml cooking cream
- salt and black pepper
SAUCE USED
Instructions
- In a large frying pan, sauté the thinly sliced garlic; when golden, add the mushrooms. Cook for a few minutes and add the cooking cream. Set aside.
- Boil the pasta in salted water in a pot until al dente. Reserve some of the cooking water and drain the pasta.
- Add the pasta to the pan with the mushrooms, mix well, and add 2–3 tablespoons of truffle sauce. Add a little of the cooking water. Mix well again and season with salt and pepper.
- Enjoy!