Preparation time: 10΄
Cooking time: 10΄
For 2 persons
4 tbsp. of olive oil
2 spring onions
100g Kalamon olives in rings
4 tbsp. Tomato Paste KYKNOS
80 ml of white wine
2 tbsp. parsley (finely chopped)
Freshly ground pepper
On a cutting board with a sharp knife finely chop the green onions.
Place a large pot of salted water over high heat and cook the spaghetti until al dente.
While the spaghetti is boiling, place a large, deep non-stick pan on a high heat to heat up well and add the olive oil. Saute the spring onions together with the Kalamon olives for 1-2 minutes. Add the Tomato Paste KYKNOS and continue sautéing for another 1 minute, stirring constantly.
Deglaze with the white wine and as soon as it evaporates, add the spaghetti, with a little of the water in which they were boiled, the tuna, salt and freshly ground pepper and mix until the pasta binds.
Serve on large individual plates with the finely chopped parsley on top.