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Nero di sepia noodles with tuna pesto

Pasta30 minutes4 people400 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Nero di sepia pasta with tuna pesto

A very easy and super quick recipe. These nero di sepia noodles with tuna pesto They are perfect for preparing an original, delicious, colorful pasta dish but with a different touch.

First we will prepare the tuna pesto, that with the Thermomix we will do it in just a few minutes. Then we will cook our favorite long pasta: we have chosen this black paste so that it had a nice color contrast with the sauce and also the point of flavor of the black pasta that combines great with the flavor of the tuna. But, of course, you can take any other type of long pasta, black or not, that you like best.

TRICK: As always when we are going to make a pasta dish with sauce, it is very important that you reserve a little of the water from having cooked the pasta because that will give our sauce the perfect point of texture and creaminess.

Nero di sepia noodles with tuna pesto

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A spectacular pasta recipe, fast, simple, colorful and with an absolutely delicious flavor.

Nero di sepia noodles with tuna pesto
  • Irene Arcas
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 400
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 30 g of dried tomatoes
  • 30 g fresh basil
  • 50 g raw pine nuts
  • 2 cloves of garlic
  • 50 g Parmesan cheese, cut into pieces
  • 70 g of fried tomato
  • 60 g of extra virgin olive oil
  • 2 cans of tuna in oil, drained
  • 500 g of black noodles (or the pasta that you like best)
  • Water to cook the pasta
  • Grated Parmesan to taste
  • Pepper to taste
  • Chopped parsley to decorate

Preparation

  1. Pesto

    We place a bowl on the lid of the glass and weigh the dried tomatoes. Cover with hot water and let them hydrate for approx. 30 min.

     

  2. Put the hydrated and drained tomatoes, basil, pine nuts, garlic, cheese, tomato sauce, olive oil and tuna in the glass and blend 5 sec, speed 5. With the spatula we lower the ingredients towards the bottom of the glass and crush 5 sec, vel 5. We remove to a bowl and reserve.

  3. Cooking the pasta

    Cook the pasta in abundant boiling water with a teaspoon of salt for the time indicated on the package so that it is al dente.

    IMPORTANT: do not throw away the water from having cooked the pasta as we are going to use it to lighten our sauce.

  4. Place our pesto in a large pan or pot and use tongs to transfer the pasta directly from the pot to the pan with the pesto (don't bother draining it too much).

  5. Over low heat we are stirring and trying well the pasta and the pesto and we are throwing a handful of Parmesan on top so that it dissolves with the sauce.

  6. We are adding a little of the pasta cooking water that we had reserved and we are stirring and integrating everything with great care until it has the creamy consistency that we like the most.

  7. Sprinkle with parsley and more Parmesan cheese and enjoy!


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