8 oz pasta (your choice of The Tasteful Olive's pastas)

Sea Salt

1 T mild intensity olive oil from The tasteful Olive

4 tsp Tasteful Olive's White Truffle extra virgin olive oil

1/4 C grated parmesan cheese



Boil pasta in salted water and the olive oil. When pasta is al dente, drain water off. Divide pasta into 4 separate bowls and add parmesan cheese on each, tossing to fold in. Drizzle 1 tsp White Truffle oil on top of each individual serving. Serve immediately. Makes 4 servings.

     recipe by Jeanne Mackay


* Always use a heavy oil, such as extra virgin olive oil, as it will hold a flabor better than a light oil.

* For maximum flavor, add Flavored Oils near the end of a hot dish preparation.

* Truffle oil may lose its characteristic aroma in warm, bright locations, so store in dark cool place. But since the truffle oil suggested above is an infused extra virgin olive oil, oxidation may occur if stored in the refrigerator. Shelf life of the truffle oil is a maximum of six months.