Cook the spaghetti in a pot with plenty of boiling salted water.

Meanwhile, put a few spoonfuls of Leccino black olive pâté or Ogliarola Garganica green olive pâté in a pan and add a little of the pasta cooking water to soften it. Drain the spaghetti al dente and pour it into the pan with the pâté. Add extra virgin olive oil, grated Parmesan and Pecorino cheese and stir quickly.

Serve your spaghetti with olive pâté and a handful of grated Parmesan cheese.