Pasta alla carlofortina: the recipe for a typical Sardinian starter from Carloforte

ingredients
  • Pasta
    360 grams
    • 365 kcal

  • fresh tuna
    300 grams

  • Cherry tomatoes


    250 grams
    • 43 kcal
  • Basil pesto
    200 grams

  • Garlic
    1 clove
    • 0 kcal

  • White wine


    1/2 glass
    • 80 kcal
  • Fine salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

The alla carlofortina pasta is a typical first class of Sardinian cuisine, in particular of Carloforte, a city located on theisland of San Pietro in the province of Carbonia-Iglesias. A dish made from fresh tuna, Cherry tomatoes And pesto sauce, which unites Sardinia and Liguria: on the island of San Pietro, in fact, the Ligurian tradition is very strong. At the end of the 18th century they settled on the island i tabarchini, Genoese coral fishermen forced to fleeTabarca Island, in Tunisia, where they had settled two centuries earlier. They are the ones who founded Carloforte, a town where the Ligurian language and culinary traditions have remained alive. For the preparation you can use short pasta, especially cassulli Where Sardinian meatballs, I Malloreddus, but also pennette, as in our preparation, trophy, or long formats, such as spaghetti or the linguine pasta. For the success of the recipe, it is therefore important to use fresh, quality ingredients. Here’s how to prepare it to delight your guests.

How to prepare carlofortina pasta

Pasta alla carlofortina the recipe for a typical Sardinian starter
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Prepare the basil pesto and set it aside (1). Cut the fresh tuna (2) into cubes. Brown the garlic in a pan with extra virgin olive oil (3) and add the tuna.

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Pasta alla carlofortina the recipe for a typical Sardinian starter
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Brown the tuna and add the white wine. As soon as the wine has evaporated, remove the tuna from the pan and set it aside. Add the tomatoes cut in half (4), salt and cook for about 15 minutes. Then add the tuna and the pesto and leave to flavor for a few minutes. Cook the pasta in a large quantity of salted boiling water (5) and drain until al dente. Pour it into the pan with the sauce and cook for a few minutes. Your carlofortina pasta is ready to be served (6).

Advice

If you do not have fresh tuna available, you can substitute it with plain tuna steaks. You can also replace the garlic with the onion chopped and add a little Chili, if you prefer.

Also try the recipe for tuna alla carlofortina, a second dish made from fried tuna tail, mixed with white wine and then covered in a delicious flavored sauce with bay leaves, garlic and a little vinegar. But there are many ways to cook fresh tuna, delicious and tasty recipes, ideal for lunch or dinner.

storage

It is advisable to consume alla carlofortina pasta immediately after preparation, to get the most out of it. If there is any left over, you can store it for a day in an airtight container.

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