Leonessa Tagliatelle Nere pasta with cuttlefish sauce, sorrentino tomatoes, wild sea asparagus, and black truffle

Ingredients for 4 people

  • 300g of Leonessa Tagliatelle Nere pasta
  • 300g of fresh cuttlefish
  • 60g of wild sea asparagus
  • 60g of black truffle
  • 8 tablespoons of extra virgin olive oil from Vesuvius
  • 1 clove of pink garlic
  • 1 beefsteak tomato
  • salt and Sarawak pepper to taste.


Rinse and cube the cuttlefish. Wash and slice the tomato into thin carpaccio like slivers. Wash the asparagus and delicately remove the outer layer maintaining the delicate asparagus tips. Rinse the truffle well. In a pan, lightly fry the cuttlefish for several minutes and salt and pepper to taste. Cook the Tagliatelle pasta in abundant salted water and strain when the pasta is “al dente”. Amalgamate with the cuttlefish sauce away from the flame. Add the asparagus tips and check for salt. Plate the dish carefully in the center of the slivers of tomato and garnish with the disks of black truffle and a drop of olive oil. Serve immediately. WINE PAIRING: A well-balanced flavor palate, which combines savory and acidic notes, this dish, pairs exceptionally with the classic Soave wine. With its balsamic smoky undertones, toasted vanilla and mineral aroma the final presentation is elegant, lively, and fresh.

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