Malloreddus Pasta with Pesto and Tuna Recipe
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)
Malloreddus Pasta with Pesto and Tuna Recipe
Serves 6
This recipe is easy and simple. Using Malloreddus pasta which cooks up quickly and the shape holds onto the pesto perfectly. Tuna adds a nice flavor as it flakes over the dish.
Directions:
1. Bring a large pot of well-salted (as salty as the sea!) water to a rolling boil. Add pasta and cook until al dente.
2. Briefly soak and wash the basil in cold water, and gently pat it dry with paper towels.
3. Place basil, olive oil, nuts, and chopped garlic and an ample pinch of sea salt to the processor bowl. Process until uniform and cream.
4. Transfer to a bowl and mix in cheese by hand. When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
5. Place hot, cooked pasta into a warmed serving bowl. Delute pesto slightly with a tablespoon of two of hot pasta water, and spoon over pasta. Mix thuroughly.
6. Add flaked tuna and toss again. Garnish with some basil leaves (optional) and serve!
