Pasta Carloforte: the recipe for the typical Sardinian first course of Carloforte

The carloforte pasta is a typical specialty of Carloforte, a municipality located in the southwestern part of Sardinia and which includes the territory of the island of San Pietro. It’s a cousin tasty and delicious dish, perfect to serve to lunch Sunday with family or for one dinner between friends based on fish, which is influenced by Ligurian cuisine: in fact, the Pegliesi settled in this area in 1738, inhabitants of the western district of the Genoese, an independent municipality until 1926, coming from the Tunisian city of Tabarka.

A quick and easy recipe that brings together excellent regional products such as trofie, fresh tuna and basil pesto. It will take a few minutes to bring it to the table: just cut the fish into cubes, quickly sauté it in a pan with a drizzle of oil and a clove of garlic, and then deglaze it with the white wine. Once ready, add the seared tuna to a sauce Cherry tomatoes and then the sauce is used, together with a few tablespoons of Genoese pesto, to beat the pasta, boiled in boiling salted water: the result will be an appetizing and fragrant dish that will conquer the whole family.

For an impeccable result, we suggest you cook the tuna for no more than 2-3 minutes, so that its meat is tender and juicy, and buy it freshly caught, preferably red: tastier and more valuable, and an authentic Carloforte crown flower. As for the pasta, however, you can substitute the trophy with another short format to choose from or with malloreddus: the typical Sardinian gnocchi made with durum wheat semolina, in the shape of a small striped shell.

If you want, to speed things up, you can buy Ligurian pesto ready in glass jars, but it goes without saying that you have to do it at home with a good extra virgin olive oil, pine nuts, pecorino, Parmesan, garlic and a generous spoonful of basilit will give the dish a completely different taste.

Discover how to prepare Carloforte pasta by following the step-by-step procedure and advice. If you liked this recipe, also try the fregola with clams or the pesto pasta.

How to prepare Carloforte pasta

Cut the tuna into regular cubes. 1.

Heat a drizzle of oil in a non-stick frying pan, add the garlic clove 2 and let it brown a little.

Then pour in the diced tuna. 3.

Fry for 2 minutes 4.

Shadow with white wine 5then remove the tuna, place it on a plate and reserve.

In the same pan where you cooked the tuna, place the cherry tomatoes, washed and cut in half. then add salt 6cover with a lid and let them dry for about ten minutes.

At this point we turn off the heat and add the seared tuna. 7.

Boil the trofie in plenty of boiling, slightly salted water, then drain and transfer to the pan with the sauce. 8.

Season with the basil pesto 9.

Stir well with a wooden spoon. 10.

Distribute the Carloforte pasta on a serving plate, garnish with a sprig of basil elevenbring to the table and serve.

storage

Pasta alla Carlofortina should be eaten piping hot. at the moment. Storage is not recommended.