My mother’s family is of Sardinian extraction. Maybe that’s why I love Malloreddus so much.
Luca left this morning for Uganda: it’s my first day alone in Joburg! Today is one to remember so I gave myself a special lunch and I’m going to celebrate my origins with these delicious Malloreddus!
- 400g Malloreddus
- 400g fresh tuna
- 250 cherry tomatoes
- 1 garlic clove
- lemon zest, 1 tea spoon
- pine nuts, a fistful
- extra virgin olive oil
Bring a large pan of salted water to a boil. Cook Malloreddus for 16-18 minutes.
Meanwhile, heat 4-5 tbsp of olive oil in a large skillet. Peel the garlic clove, press it and fry for 2 minutes.
Cut the cherry tomatoes in half and cook for 6-7 minutes then add the tuna, diced into little cubes.
Cook for 5-6 minutes over a medium heat, adding a a few spoonfuls of cooking water.
Toast the pinenuts in a small skillet over a low heat for 3-4 minutes.
Drain the pasta and return to the skillet. Add the toasted pine nuts. Stir well.
Add a sprinkle of grated lemon zest and drizzle with olive oil before serving.