Spaghetti Carlofortina Style
| Difficulty | Easy |
| Tempo di preparazione | 35 min |
Description
Carloforte is the Sardinian island once colonized by Ligurians. For this reason, many of the traditional dishes from here combine traditional Sardinian ingredients with others from nearby Liguria.
This is the case of spaghetti alla carlofortina, a tasty first course that combines tuna and Genoese pesto to create a truly unique sauce.
Try making this spaghetti to bring the flavors of Sardinia and Liguria to your table.
Ingredients
to recalculate the ingredient amounts
| Spaghetti | Spaghetti | 320 g |
|---|---|---|
| Fresh tuna | Fresh tuna | 300 g |
| Cherry tomatoes | Cherry tomatoes | 250 g |
| Pesto alla Genovese | Pesto alla Genovese | 180 g |
| Garlic | Garlic | 1 spicchi |
| Extra virgin olive oil | Extra virgin olive oil | q.b. |
| Salt | Salt | q.b. |
| Pepper | Pepper | q.b. |
Instructions
- 1 Start preparing the spaghetti alla carlofortina by bringing a pot of salted water to a boil. While you wait for it to boil, wash and halve the cherry tomatoes and dice the tuna.
- 2 Brown the tuna in a pan with 1 clove of garlic and a few tablespoons of extra virgin olive oil; stir occasionally to prevent it from sticking. When it is pink and not overcooked, remove the tuna from the pan and add the halved cherry tomatoes, season with salt, and cook for about 15 minutes.
- 3 When the water in the pot comes to a boil, add the pasta. After 15 minutes, add the tuna to the tomatoes, season with pepper, and cook for another 5 minutes. Then turn off the heat and stir in the pesto.
- 4 Once cooked, drain the spaghetti and pour it into the pan to season it, then plate it and serve piping hot.
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