Carlofortina pasta is a traditional first course from Sardinia, specifically from the town of Carloforte. It’s tasty and easy to prepare.
Carloforte is a municipality consisting of several islands, including San Pietro Island and smaller islands in the south of Sardinia, in the Sulcis archipelago. San Pietro Island was abandoned for centuries until King Charles Emmanuel III of Savoy granted Ligurian merchants permission to colonize it for their trade activities in 1738, and they named it in his honor, Carloforte (meaning Charles’ fort). This explains the strong Ligurian influence on the local culture, including in the cuisine.
The presence of Genoese pesto among the ingredients of this pasta dish, combined with canned tuna, cherry tomatoes, and a few other components, makes it irresistible and perfect to enjoy both hot and cold in the summer.
Read on to learn how to make carlofortina pasta with the easy recipe below, as usual, right after the picture 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz pasta
- 6 cherry tomatoes
- 8.5 oz canned tuna
- 7 oz Genoese pesto (click for the super easy recipe to make it at home)
- 1 onion
- extra virgin olive oil
- salt
Preparation of carlofortina pasta
Clean the onion and slice it thinly.
Wash the cherry tomatoes and cut them into wedges.
In a pan, heat a few tablespoons of extra virgin olive oil and let the onion cook over low heat, covering the pan with a lid, for a few minutes to stew it.Add the tomato wedges and let them cook for five minutes, then turn off the heat.
Drain the tuna from its oil and add it to the tomatoes, mix gently, and transfer everything into a bowl.
Add the pesto and mix again.Cook the pasta in plenty of salted boiling water and drain it al dente.
Pour it into the bowl with the sauce and mix well.
Serve your carlofortina pasta.
Notes
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