Tonnarelli with Tuna, Cherry Tomatoes, Rocket and Pecorino

Method

1. Cut the cherry tomatoes in halves or quarters.
2. In a pan, crush a garlic clove and heat with a drizzle of oil.
3. When the garlic starts to sizzle, add the tomatoes.
4. Let the tomatoes cook for a few minutes, then turn off the heat.
5. Meanwhile, toast the pine nuts in a dry pan.
6. Make the pesto: in a food processor, add the rocket, toasted pine nuts, grated pecorino, a pinch of salt and pepper, and a drizzle of oil. Blend.
7. Add the cooked tomatoes to the pesto and pulse briefly.
8. Cook the tonnarelli in boiling salted water.
9. Drain the pasta and place in a salad bowl.
10. Add the pesto and mix well, adding pasta water if needed.
11. Cut the fresh tuna into small pieces.
12. Add the raw tuna to the pasta and toss gently.
13. Serve with grated pecorino and a drizzle of oil.