Wholewheat Pasta alla Carlofortina with Grana Padano PDO
Difficulty Easy
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Preparation  30 min
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Servings for  4 per.
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Pasta alla Carlofortina is a pasta dish full of Mediterranean flavours, born from the meeting of Ligurian and Sardinian culinary traditions. But how do you make pasta alla Carlofortina? The key ingredients are tuna, cherry tomatoes, pesto and fresh herbs, combined in a simple yet flavour-packed sauce. In this recipe, we present a variation made with wholewheat pasta, raw tuna and Grana Padano PDO, perfect for enhancing the dish with a rich yet balanced flavour. This version of pasta alla Carlofortina is especially suited to warmer months, thanks to the aromatic freshness of basil, cherry tomatoes and raw tuna.
Ingredients
Wholewheat pasta, 320g
Sushi-grade tuna, 300g
Cherry tomatoes, 250g
Basil pesto, 80g
Grated Grana Padano PDO, 60g
Garlic, 1 clove
Extra virgin olive oil, 3 tbsp
Fresh basil, to taste
Salt, to taste
Black pepper, to taste
Method
Bring a large pan of salted water to the boil and cook the wholewheat pasta according to the packet instructions.
Meanwhile, cut the tuna into cubes and halve the cherry tomatoes. In a large frying pan, gently fry the garlic clove in the extra virgin olive oil until fragrant.
Add the cherry tomatoes and cook over a medium-high heat for around 5 minutes, until softened. Season with salt to taste.
Drain the pasta al dente and transfer it to the frying pan with the sauce. Add the basil pesto and stir gently to combine.
Finish with the diced tuna, grated Grana Padano PDO, black pepper and a few fresh basil leaves. Serve immediately while hot.
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