1-1.5 Pounds of Traditional Malloreddus Pasta
1-2 cans European-style Tuna flaked (optional)
for the food processor
2 cups lightly packed fresh basil leaves
1/2 cup estate bottled EV Olive Oil
3 tablespoons Italian pine nuts (or cashews)
2 cloves (ideally hard-neck) garlic (chopped)
Sea salt
to add by hand
1/2 cup grated Parmigiano-Reggiano cheese (grated with a box grater, not a zylus grater)
2 tablespoons Romano cheese (optional)
3 tablespoons butter (room temperature)