Baked Tortiglioni with Trapanese Pesto and Tuna is a really tasty pasta dish that you can prepare in no time.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz tomatoes
- 1/3 oz basil (chopped)
- 1/2 oz pecorino (or grated parmesan)
- 1 oz almonds
- 1 clove garlic
- 1 tbsp olive oil
- 1 pinch fine salt
- 5.5 oz canned tuna (drained weight 3.5 oz)
- 11 oz tortiglioni
- 5.3 oz potatoes (peeled)
Preparation
To prepare Trapanese pesto, follow the steps by opening this link.
Put plenty of water in a pot, once it boils add two teaspoons of coarse salt and the pasta.
In another pot, add plenty of water, once it boils add two teaspoons of coarse salt and the potatoes. Once cooked, drain them and cut into cubes.
Drain the pasta al dente, place it in a rectangular baking dish sized 12×9 inches, add the Trapanese pesto, potato cubes, and drained tuna.
Bake at 356°F for about 20 minutes, gratinate the surface for a few seconds.
Suggestions/Tips
If you don’t like strong flavors, you can use parmesan instead of pecorino (I know it’s not the same, but not everyone likes such intense flavors).
If you also want to peel the almonds, put some water in a pot, once it boils, immerse the almonds and cook for about two minutes. Let them cool on a cloth and then peel them by applying gentle pressure to remove the skin.
If you don’t like garlic, you can omit it.
If you liked the Baked Tortiglioni with Trapanese Pesto and Tuna, discover other Pesto recipes:
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