Maltagliati with Fresh Tuna Meatballs

Method

1. Finely chop celery, carrot, onion, garlic, chili pepper, and anchovies. Sauté in olive oil over medium heat until softened.
2. Add the peeled tomatoes, crushing them by hand directly into the pot. Add a splash of water, season with salt and pepper, and let simmer.
3. Finely chop fresh tuna (do not blend). Transfer to a bowl and add lemon zest, one egg, a pinch of salt and pepper, and enough breadcrumbs to bind. Mix well.
4. Wet your hands and shape the mixture into small meatballs, about the size of a walnut.
5. In a separate pot, bring salted water to a boil and cook the maltagliati pasta until al dente.
6. Add the tuna meatballs to the simmering tomato sauce and cook for about 5 minutes, stirring gently. Add a sprig of rosemary near the end for aroma.
7. Drain the pasta, reserving some pasta water, and add the pasta to the sauce. Toss together, adding pasta water if needed to adjust consistency.
8. Serve hot, garnished with fresh parsley, grated pecorino cheese, and a sprinkle of lemon zest.