The olive pate is already seasoned, already balanced. When you stir it into hot pasta with a little of the starchy cooking water, it doesn’t become a sauce so much as it becomes a coating: dark, glossy, with a depth that reads as long-cooked even though the whole thing takes twenty minutes.
We use fusilli here. The short spiral holds the pate better than a long shape would. Cherry tomatoes collapse in the pan and add just enough brightness to cut the olive’s richness.
The pate carries enough salt. Taste before you add any more at the end.
Set servings and units first. You can change them anytime.
Bring a large pot of well-salted water to a boil.
Warm 2 tbsp of extra-virgin olive oil in a wide pan over medium heat. Add the garlic (peeled, lightly crushed) and cook for 1 minute until fragrant. Remove the garlic.
Add the halved cherry tomatoes to the pan with a small pinch of salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until collapsed and jammy.
Add the fusilli to the boiling water. Cook for 9 minutes. Before draining, reserve 1 cup of pasta water.
Drain the pasta and add to the pan with the tomatoes. Add the Gusta black olive pate and 1/4 cup of pasta water. Toss over medium heat for 1 to 2 minutes until the pate has dissolved into a glossy coating. Add more pasta water if the pan looks dry.
Remove from heat. Tear a few basil leaves over the top. Season with black pepper. Taste before adding salt: the pate is already seasoned.
You made Pasta al Patè di Olive Nere. Time to eat.
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The olive pate can separate if the heat is too high. Keep the pan on medium when you add it and toss quickly. The pasta water is the emulsifier: don't skip it.
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