Tuna and Pesto Malloreddus (Sardinian gnocchi alla Carlofortina)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4
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Calories
702 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean, Italian
Tuna and Pesto Malloreddus (Sardinian gnocchi alla Carlofortina)
Description
This recipe features malloreddus or similar short pasta like trofie, cooked al dente and tossed with a sauce prepared by sautéing finely chopped onion, cubed fresh or canned tuna, and halved cherry tomatoes. The addition of white wine adds acidity and depth as it simmers and reduces.
The basil pesto combines fresh basil leaves, pine nuts, Parmigiano Reggiano cheese, garlic, salt, and olive oil, blending to a fresh, herbaceous paste with nutty undertones. This pesto enriches the pasta with fragrant complexity that complements the seafood and tomato components.
Tuna and Pesto Malloreddus is a versatile dish suitable for an Italian-inspired lunch or light dinner. If malloreddus are unavailable, similar shaped short pastas such as cavatelli, penne, or spaghetti can be used without losing the dish's character.
Using ready-made pesto and canned tuna shortens preparation time without compromising the dish's essence.
Ingredients
- 400 g Malloreddus 14oz) or trofie, Sardinian gnocchi
- 300 g tuna 10-11oz) or canned tuna, fresh
- 15-20 cherry tomato cut into halves or quarters
- 1 onion small
- ½ glass white wine
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
For Basil Pesto (or ready made 150g/5oz)
- 4 handfuls basil fresh leaves
- 30 g pine nuts (1oz)
- 50 g Parmigiano Reggiano cheese 2oz) grated or pecorino from Sardinia, or grana cheese
- 2 garlic peeled, cloves
- salt to taste
- extra virgin olive oil as required
Instructions
Make the basil pesto
- 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!
- 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.
Make the alla Carlofortina sauce
- 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.
- 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.
Cook the pasta.
- 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.
- 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.
Notes
- This dish can be made with ready-made pesto and canned tuna for a quicker version.
- If malloreddus or trofie pasta is not available, substitute with other short pasta shapes like cavatelli, penne, or spaghetti.
- Homemade malloreddus can also be used to prepare this recipe traditionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 82g | 27% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 37mg | 12% |
| Sodium | 247mg | 10% |
| Potassium | 671mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2155IU | 43% |
| Vitamin C | 18mg | 20% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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