Truffle Pâtes (Pasta with truffle oil, french olives and herbs)

Here is a perfect dish for a warm summers eve. Served room temperature, whole wheat pasta is glorious when combined with truffle oil and nicoise olives and garden herbs. Do pasta the french way and break your routine. You’ll be very happy you did.

The Recipe!

1 package of thin (angel hair or capallini) whole wheat pasta cooked to direction
1/4 cup of extra-virgin olive oil
3 tablespoons of truffle oil
3/4 – 1 cup of chopped nicoise olives
1 tablespoon of coarse sea salt
Lots of fresh cracked pepper (you be the judge – it’s your dish)
Several sprigs of rosemary and thyme shopped fine – about 4 tablespoons. You may substitute other herbs. I also used orange mint and lemon balm.
3 tablespoons of toasted sesame seeds (toast them in a pan until golden brown, stirring constantly on a medium heat).
2 tablespoons of honey
2 tablespoons of dried onion flake
Chopped hot pepper if desired (no more than a teaspoon)

La Methode

Combine all of the ingredients into the cooked and cooled pasta, garnish with herbs and serve. Adjust flavours by adding more salt or pepper. How hard was that? C’est magnifique!!