Rigatoni with Pesto Barilla alla Genovese, tuna tartare and Italian taralli crumble
Rigatoni with Pesto Barilla alla Genovese, tuna tartare and Italian taralli crumble
20 minutes total
This dish has a beautifully complex blend of flavours and textures, with Barilla Rigatoni tossed with Pesto Barilla alla Genovese. It’s then topped with the freshest possible lightly seasoned tuna and crunchy Taralli. The red basil leaves give a nod to Japanese seaweed and a hint of lime zest completes the dish.
Ingredients
Serves 2
| 160g | Barilla Rigatoni |
| 100g | Pesto Barilla alla Genovese |
| 100g | fresh tuna, diced into small cubes |
| 1 tbsp | extra virgin olive oil |
| Sea salt and freshly ground black pepper | |
| 40g | Taralli, crumbled |
| 2 tbsp | red basil leaves, finely sliced |
| 1 | lime, zested |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a pot of salted water to a boil and cook the Barilla Rigatoni according to packet instructions, until al dente.
Step 2
Drain and remove from the heat.
Step 3
Meanwhile, toss the tuna with the olive oil, salt and black pepper.
Step 4
Tip the cooked pasta into a large bowl and toss with the Pesto Barilla alla Genovese until coated.
Step 5
Divide the pasta between serving plates, top with the seasoned tuna.
Step 6
Crumble the Taralli gently over the top, then finish with the basil leaves and lime zest.
