Ingredients and Method:

• Just select your desired pasta, penne, spaghetti, or fettuccini for this recipe. You need about 30-40g of dried pasta per the main course for an adult.

• Bring the water to the boil, add the pasta, occasionally stir until cooked. Remember, “al dente” is the desired texture of cooked pasta, firm to the tooth but not chewy.

• Drain well, add 20g of Great Southern Black Truffle Salsa (per adult serve), stir in well, season with any salt and pepper if desired, and top with parmesan cheese. Serve.

• You can add the salsa to a cream base if you want, so if you after a creamy finish, per adult serve to add 50ml fresh cream to a pot and bring to the boil, add 20g of Great Southern Black Truffle Salsa, stir in off the heat and add your cooked pasta. Season and serve.