Wash the cherry tomatoes and cut them in half. Cut the tuna into cubes and clean the garlic cloves.
Boil water together with the saffron, once it reaches boiling point add salt and pour in the malloreddus which will cook in just a few minutes if fresh.
Meanwhile, in a pan pour 2 tablespoons of extra virgin olive oil and brown the garlic, add the chili pepper and the tuna which should cook for a few minutes.
Turn off the heat, remove the garlic and add the tomatoes and pesto.
Once the pasta is cooked, add the malloreddus and toss with two tablespoons of extra virgin olive oil and pecorino cheese to taste.
Consume immediately
Ideal served both warm or cold, serve with carasau bread.
Italia, Sardegna
| Energy (kcal) | 138.26 |
| Carbohydrates (g) | 7.22 |
| of which Sugars (g) | 5.45 |
| Fat (g) | 8.93 |
| of which Saturates (g) | 1.53 |
| Protein (g) | 7.37 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.02 |
