Pasta with Tuna and Olive Pâté
Boil the pasta "al dente", following the minutes specified on the package, in salted water. It is important for the pasta to be cooked properly to maintain the perfect texture that will complement the final dish. In a large skillet, heat a few tablespoons of oil, preferably the oil in which the tuna is preserved. If you choose tuna in its own juice, add 2-3 tablespoons of olive oil to enhance the flavor.
Once the oil is hot, add the finely chopped garlic and let it sauté on low heat, being careful not to burn it, as the bitter taste of burnt garlic can alter the dish. At this stage, add the tuna, breaking it up gently with a spatula to integrate it evenly into the mixture. This step is essential for the tuna to release its flavors into the hot oil.
If you don’t have store-bought olive paste ready, no problem! Chop some olives in a blender, adding a little oil until you achieve a creamy paste. This will add a flavor note that perfectly complements the tuna. Once the pasta is cooked, drain it, but don’t forget to keep a little of the cooking water, as it will be very useful later.
Add the drained pasta to the skillet, over the tuna and olive paste, mixing everything carefully. It is important to do this over medium heat to allow the flavors to combine harmoniously. If the mixture seems too dry, add a little of the pasta cooking water so that everything becomes creamier and doesn’t stick. Taste and adjust the salt level, considering that the tuna and olives may already be salty.
When everything is well mixed and warm, serve immediately, garnishing the dish with freshly chopped parsley. This will add a note of freshness and color, making the dish not only tasty but also visually appealing. This simple yet sophisticated recipe is perfect for a quick yet delicious dinner that will surely impress anyone who enjoys it.
Ingredients: 100 g spaghetti (or another type of pasta) 3-4 tablespoons black olive pâté (Rio Mare pâté) 1-2 cloves of garlic canned tuna in oil (or in its own juice) a small can about 80-100 g parsley 2-3 tablespoons olive oil
