Discover a tuna with basil pesto pasta from Sardinia! | Pasta Grannies

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Simmer fresh tuna in heavily salted water for 2 hours, then leave it to cool in the liquid.

Make pasta dough using 500 grams of semolari machinata, 250 ml of water, and a pinch of salt; knead for 15 minutes.

Shape the pasta into three types: corzetti by rolling out a rope of dough and pinching off pea-sized bits, macaroni by rolling bigger bits into strings, and cassouli by rolling dough along the reeds of a flat basket called a cernerju.

Chop an onion and flake the cooled tuna.

Fry the onion and flaked tuna with a little white wine.

Add passata and several whole leaves of basil to the tuna mixture and let it simmer for 15 minutes.

In a pestle and mortar, crush basil leaves and a clove of fresh garlic, then mix in toasted pine nuts and a little olive oil to make the pesto sauce.

Cook the three shapes of pasta together in salted water with a little olive oil.

Scoop the pasta out of the water and stir through the tuna sauce, adding pesto at the last minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens