Ditaloni pasta with pesto and tuna

Product combined with the recipe

ditaloni rigati Scatola 20 cf

Ingredients for 4 people

  • 400 g of striped Ditaloni pasta
  • 100 g of the Genoese pesto
  • 200 g of tuna in water
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil
  • 4 cherry tomatoes
  • ½ cup of white wine
  • grated parmesan Reggiano cheese.


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

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