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Macarrones de Busa with tuna and pesto

RECIPE PREPARED WITH LA CASA DEL GRANO IS MACCARRONIS DE BUSA

PREPARATION

20

MIN

COOKING

12

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. If you want to prepare pesto, count at least 20 minutes more on the preparation time
  2. Chop the washed and dried basil leaves with a blender, add a teaspoon of salt, the clean garlic clove, the pine nuts, the oil and the grated cheese
  3. Place the salted water to boil to cook the pasta
  4. Grease a non-stick pan with a drizzle of extra virgin olive oil and brown the finely chopped onion over a low heat
  5. Add the cherry tomatoes cut in half, a handful of pine nuts and brown over high heat for a few minutes
  6. With the heat off, pour the drained tuna into the pan and add three tablespoons of pesto
  7. When the pasta is ready, pour it into the pan with the sauce, mix well and serve

Ingredients

  • 360 gr La Casa del grano “Is Maccarronis de Busa”
  • 300 g of cherry tomatoes
  • 1 handful of pine nuts
  • 120 g canned tuna in oil
  • Extra virgin olive oil to taste
  • 1 small Tropea onion
  • 150 g fresh basil leaves
  • 1 teaspoon fine salt
  • 1 clove of garlic
  • 2 handfuls of pine nuts
  • 60 g of seasoned pecorino or grated Parmigiano Reggiano
  • Half a glass of extra virgin olive oil

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