Pasta alla Carlofortina (Sardegna)

This is  a simple sauce I learned from my  Sis (she's the cook, the seamstress  and the brain between the two of us).  She learned  it  on one of her adolecent summer trips (oh forgot to say she's the traveller too!) in  this small place in Sardegna called Carloforte, on the island of San Pietro where Genoans  exported their famous pesto!  Carlofortinians mixed it with tuna and tomato sauce, and ... there goes!

For 3 People 

1.  250 grams of short  Pasta (pennette rigate, tortiglioni, sedanini) 
2.  a jar of tomato sauce, better if fresh  (300 Gr) 
3. three spoonfuls of pesto (I'll post the recipe to homemade later, promised) 
4. two cans of tuna ( I use a large one and a small one, like it very FISHY!) 
5. Pecorino Cheese, grated
6. Pepper,  extra virgin olive oil. 

Let the tuna cook in the olive oil for about 5 min low flame, add the tomato sauce and mix for a while till the tuna "bumps"  dissapear into the sauce. I do not use salt, as I put  a spoon full in a litre 1\2 of    boiling water  for the pasta. Once the tuna and tomato are well mixed, add the pesto & stir till you can't see the green.  Drain the pasta a minute and a half  before the time written on the box, throw the pasta into the saucepan and mix for  a  minute, adding pecorino and pepper. 


Buon Appetito!