Pasta with Tuna Ventresca

Method

1. Clean the green beans by removing the tougher end.
2. Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes. Drain and refresh in ice water to maintain the color.
3. Thinly slice the fresh onion.
4. In a pan, heat a drizzle of extra virgin olive oil and add the onion. Tear a few basil leaves and add them. Sauté over low heat.
5. Add a little pasta cooking water and continue until the onion is wilted. Turn off the heat.
6. Transfer the mixture to a blender, add a little cold water and a pinch of salt, then blend until smooth to make a basil sauce.
7. Cut the cherry tomatoes in half (or leave whole, as you like).
8. Cook the bavette pasta in plenty of salted water until al dente.
9. Drain the pasta and transfer to a pan or bowl. Add the blanched green beans, cherry tomatoes, some of the basil sauce, and a drizzle of extra virgin olive oil. Mix well.
10. Add the tuna ventresca cut into small pieces and gently mix.
11. Plate and garnish with fresh basil leaves. Serve hot or cold.