Malloreddus alla Carlofortina

Wash the cherry tomatoes and cut them in half. Cut the tuna into cubes and peel the garlic cloves.

Bring water to a boil with the saffron; once it reaches boiling point, salt it and add the malloreddus, which will cook in just a few minutes if fresh.

Meanwhile, in a pan, pour 2 tablespoons of extra virgin olive oil and brown the garlic, add the chili pepper and the tuna, which should cook for a few minutes.

Turn off the heat, remove the garlic and add the tomatoes and pesto.

Once the pasta is cooked, add the malloreddus and toss with two tablespoons of extra virgin olive oil and pecorino to taste.