Recipe of Spaghetti with Solky Bluefin Tuna Dark, Black Olives, and Parsley

A rustic and flavorful dish that enhances the intense taste of Solky bluefin tuna dark, enriched with the savory notes of black olives and the freshness of parsley.

Recipe of Spaghetti with Solky Bluefin Tuna Dark, Black Olives, and Parsley.

Ingredients for two people:

• 180 g of spaghetti


• 300 g of Solky bluefin tuna dark in oil


• 1 garlic clove


• 50 g of pitted black olives (e.g., Taggiasca or Gaeta)


• Fresh parsley, finely chopped, to taste


• Extra virgin olive oil, to taste


• Salt and pepper, to taste

  
  

Preparation:

1. Cook the spaghetti in plenty of salted water.


2. Meanwhile, heat a drizzle of olive oil in a pan and lightly sauté the crushed garlic.


3. Add the buzzonaglia and the black olives. Let cook over low heat for a few minutes, stirring gently.


4. Drain the pasta al dente, keeping a little of the cooking water. Toss the spaghetti in the pan with the sauce, adding a spoonful of cooking water if needed.


5. Finish with chopped parsley and a dash of black pepper. Serve hot.