In a large frying pan brown the garlic in oil, when it becomes light brown add the drained tuna and let cook for a few minutes, then add the wine and let evaporate. Apart in a large pot boil the ditaloni pasta in about 5 litres of water, drain them al dente and skip all adding pesto sauce, cheese, a little 'water from cooking pasta and stir. Serve. Garnish with basil and slices of fresh tomatoes.
WINE: Greco di tufo