Tuna and Pesto Malloreddus (Sardinian gnocchi alla Carlofortina)
Made with creamy basil pesto, fresh tuna and cherry tomatoes, this tuna and pesto malloreddus recipe is a fabulous authentic seafood pasta recipe from the island of San Pietro, off the coast of Sardinia. It’s perfect for any occasion and can be eaten as a pasta salad too!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g malloreddus (Sardinian gnocchi) ((14oz) or trofie)
- 300 g fresh tuna ((10-11oz) or canned tuna)
- 15-20 cherry tomatoes (cut into halves or quarters)
- 1 onion (small)
- 1/2 glass white wine
- salt (for pasta and to taste)
- black pepper (to taste)
- 3-4 tbsp extra virgin olive oil.
- 4 handfuls fresh basil leaves
- 30 g pine nuts ((1oz))
- 50 g Parmigiano Reggiano or grana ((2oz) grated or pecorino from Sardinia)
- 2 garlic cloves (peeled)
- salt (to taste)
- extra virgin olive oil. (as required)
Instructions
- 1
If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels. Dry fry the pine nuts for 2-3 minutes if you prefer to have them toasted. Watch they don't burn! I didn't toast them for this recipe!
- 2
Put all the ingredients in a mini food processor and pulse a few seconds at a time until you have the right consistency, adding as much olive oil as you need to create a paste. Don’t keep pulsing for too long at once as the blender heats up, this can spoil the basil. Put the pesto in a bowl and set aside.
- 3
Peel and chop the onion. Cut the tuna into small cubes (if using fresh or frozen tuna) Wash the tomatoes and cut into halves or quarters.
- 4
Fry the finely chopped onion in olive oil in a skillet or deep frying pan until it starts to soften. Add the chopped tuna and brown it on all sides then add the white wine and let the alcohol evaporate. At the end add the halved cherry tomatoes, salt and pepper and cook on a medium heat for about 10-15 minutes.
- 5
While the sauce is cooking, put a pot of water onto boli for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain. Add the pasta to the sauce and mix well.
- 6
Add the pesto to the pasta and sauce and mix well again. If it seems dry, add a spoonful of the saved pasta cooking water. Serve immediately.