pasta with olive and tuna pesto
Prep
Cook
Total
Yield 4
I had this pesto served on top of a small Sardinian pasta called cicioneddos, which is a form of malloreddus. Any sort of compact, handmade pasta would be fine. Even orecchiette.
Ingredients
- 400 grams cicioneddos (or malloreddus)
- 70 grams fresh pecorino sardo, grated.
- grated rind of one lemon
- 80 grams / 1/3 cup green olives, pitted
- 80 grams / 1/3 cup black olives, pitted
- 50 grams / 1/4 cup capers
- 75 grams / 5 tablespoons butter
- 75 grams / 5 tablespoons olive oil
- 150 grams good quality tuna, packed in olive oil
Instructions
- Roughly chop the olives and the capers. Melt the butter and add the olive oil. Mix the fats with the chopped ingredients, along with the tuna.
- Cook the pasta in boiled, salted water. When done, drain, and toss with the pesto, adding the lemon rind and the grated cheese.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2014/09/sardinian-pasta-shapes-video/