main dishes sardinian

Malloreddus alla Carlofortina

Malloreddus with fresh tuna, cherry tomatoes, and basil pesto in the Carloforte island style.

Pescatarian
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Prep 20 min
Cook 20 min
Total 40 min
Servings 4
Difficulty Medium

Ingredients

Pasta

Fish

Sauce

Pesto

Cooking

Finish

Seasoning

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Instructions

  1. Make a quick pesto by blending the basil, pine nuts, pecorino, garlic, and 4 tablespoons of olive oil into a rough paste.

  2. Warm the remaining olive oil in a wide pan and soften the chopped red onion.

  3. Add the tuna and cook it for about 3 minutes, just until it loses its raw color on the outside.

  4. Add the halved cherry tomatoes, salt lightly, and cook for 5 minutes over low heat.

  5. Cook the malloreddus in plenty of salted water until al dente, reserving a little of the cooking water.

  6. Transfer the pasta to the pan with the tuna and tomatoes and toss for 2 minutes.

  7. Take the pan off the heat, fold in the pesto with a splash of pasta water, and finish with a few basil leaves.

Storage & Meal Prep

Serve straight away. The pesto should be folded in off the heat.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Fresh Tuna (Raw)
300 g
Cheese
Pecorino Romano
30 g
Vegetables
Cherry Tomatoes
300 g
Red Onion
55 g
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
280 g
Nuts & Seeds
Pine Nuts
20 g
Oils & Fats
Extra Virgin Olive Oil
81 g
Herbs & Spices
Fresh Basil
30 g
Fresh Basil
96 g

Per Serving

637kcalCalories
32gProtein
59gCarbs
31gFat
4gFiber
Sodium
130mg6% DV
Potassium
664mg14% DV
Calcium
178mg14% DV
Iron
3.4mg19% DV
Magnesium
105mg25% DV
Vitamin C
17.5mg19% DV
Vitamin A
148µg16% DV
Vitamin K
151.8µg127% DV
Folate
52µg13% DV
Dried Pasta (Small)
Fresh Tuna (Raw)
Cherry Tomatoes
Red Onion
Fresh Basil
Pine Nuts
Pecorino Romano
Garlic
Extra Virgin Olive Oil
Fresh Basil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Carloforte, Malloreddus alla Carlofortina belongs on the Sardinian home table. I build it around malloreddus, tuna, and cherry tomatoes.

I make a quick pesto by blending the basil, pine nuts, pecorino, garlic, and 4 tablespoons of olive oil into a rough paste. I warm the remaining olive oil in a wide pan and soften the chopped red onion.

I transfer the pasta to the pan with the tuna and tomatoes and toss for 2 minutes. I take the pan off the heat, fold in the pesto with a splash of pasta water, and finish with a few basil leaves. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Pasta Recipes