Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tortiglioni con Tonno, Pomodorini, Pesto alla Genovese e Noci

Tortiglioni with Tuna, Cherry Tomatoes, Genovese Pesto, and Walnuts

Name: Tortiglioni with Tuna, Cherry Tomatoes, Genovese Pesto, and Walnuts
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 pound tortiglioni pasta (about 480 grams); 3 cans tuna; 1 fresh shallot; 3.5 ounces fresh cherry tomatoes (about 100 grams); 1 small jar Genovese pesto; 10.5 ounces walnuts (about 300 grams); 1/2 cup white wine (about 120 ml); as needed Extra virgin olive oil,; as needed Salt,; as needed Black pepper,

Fabio Del Buono @FabioMasterChef

Paola

Tortiglioni with Tuna, Cherry Tomatoes, Genovese Pesto, and Walnuts

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

30 minutes

Serves 4 servings

1 poundtortiglioni pasta (about 480 grams)
3 canstuna
1fresh shallot
3.5 ouncesfresh cherry tomatoes (about 100 grams)
1small jar Genovese pesto
10.5 ounceswalnuts (about 300 grams)
1/2 cupwhite wine (about 120 ml)
as neededExtra virgin olive oil,
as neededSalt,
as neededBlack pepper,

Saved

Steps

30 minutes

1

Bring a large pot of salted water to a boil for the tortiglioni.
2

Wash and trim the cherry tomatoes, cut them in half, and set aside.
3

Open the cans of tuna, drain the oil, place the tuna in a bowl, and set aside.
4

Crack the walnuts with a nutcracker, place them in a bowl, and set aside.
5

Roughly chop the walnuts with a knife and set aside.
6

In a skillet, heat olive oil and finely chopped shallot. Sauté until softened, then add the tuna. Season with salt and black pepper, and cook for a few minutes.
7

Pour in the white wine, let it evaporate, then add the cherry tomatoes, pesto, and walnuts. Season with salt and black pepper, and cook for about 10 minutes.
8

Drain the tortiglioni when al dente and add them to the skillet with the sauce. Add a little pasta cooking water, more black pepper, and toss to combine.
9

Plate and serve.