Preparation time: 45 min.
Recommended wine: Orvieto Classico (Umbria)
1- Blanch the tomatoes in boiling water, drain and remove the skin and seeds then dice the pulp. Wash the basil and the chives, dry and chop; peel the clove of garlic.
2- Fry the garlic until soft in a pan with the oil, add the tomatoes, season with salt and freshly ground pepper and continue to cook for about 4-5 minutes on a medium heat; add the black olives, the tuna roe cut into thin strips using a truffle slicer or a swivel potato-peeler; add the chopped basil and chives, mix and remove from the heat.
3- In the meantime, bring a saucepan of salted water to the boil and cook the spaghetti, drain when it is “al dente”, add the tuna roe and black olive sauce, mix well and serve hot.