Pasta alla Carlofortina

Method

1. Prepare the pesto: In a blender, combine basil, half a garlic clove, pine nuts, Parmigiano, Pecorino, an ice cube, a generous amount of olive oil, and a pinch of salt. Blend until smooth. Set aside.
2. For the tuna sauce: Heat a generous amount of olive oil in a pan with 1.5 garlic cloves. When the oil is hot, remove the garlic.
3. Cut the cherry tomatoes in half (or quarters if large). Add them to the hot oil. Be careful of splashes.
4. Cut the fresh tuna into cubes.
5. Add the tuna to the pan with the tomatoes. Cook very briefly. Season with salt.
6. Meanwhile, cook the trofie pasta in boiling water until al dente.
7. Drain the pasta slightly undercooked (about a minute before the recommended time) and transfer it to the pan with the sauce. Turn up the heat and toss to mantecare, finishing the cooking and absorbing the flavors.
8. Remove the pan from the heat. Add the prepared pesto and mix well.
9. Serve immediately.