Pesto alla Carlofortina
Pesto alla Carlofortina
Pesto from the Isola di San Pietro
Of all the pesto recipes, this is the one that looks the most like pesto alla genovese, which makes sense because Carloforte on the Isola di San Pietro was founded by fishermen from the region of Liguria. The addition of tuna is a nod to the island’s main export
Serve with Calamari Ripieni.
Ingredients (10)
Ingredients (10)
For the tuna
For the pesto
Instructions
Make the tuna
Season the tuna (12 oz) on both sides with salt. Heat the oil (2 Tbsp) in a large pan over medium-high heat. When the oil begins to shimmer, add the tuna and cook just until it is firm and opaque, 2 to 3 minutes.
Transfer the tuna to a plate and set aside.
Add the tomatoes (¾ cup) to the pan, season with salt, and cook until they soften, 4 to 5 minutes.
Make the pesto
Bring a large pot of water to a rolling boil over high heat.
Meanwhile, in a food processor, combine the pine nuts (1 cup), basil (1 bunch), and garlic (1 clove) and pulse until chunky. With the processor running, slowly add the olive oil (¼ cup) and process until smooth.
Transfer the pesto to a large bowl and fold in the Parmigiano Reggiano (½ cup) and the tuna and tomatoes.
When the water comes to a boil, add salt until it tastes like a seasoned soup. Add the pasta and cook until it floats and loses its raw flavor if it’s fresh, or cook until al dente if it’s dried.
Drain the pasta, reserving some of the cooking water. Add the pasta to the pesto and stir to coat. Add some of the reserved pasta cooking water a spoonful at a time as needed to loosen the sauce. Season with salt to taste.
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