Garganelli bring back memories of my childhood in Cesenatico, in Romagna, where they were often served with a fish sauce. I also like making them in my cooking classes, because this is a very interesting type of pasta and easy to prepare. In this version, with fresh tuna, olives and tomatoes, it is a dish you will want to make again 😉

Ingredients

• 200 g garganelli pasta
• 250–300 g fresh tuna, appropriately frozen for raw or lightly cooked consumption
• 250–300 g cherry tomatoes
• 35 g pitted Riviera olives
• 1 garlic clove
• A small pinch of chilli
• 2–3 tablespoons extra virgin olive oil for the sauce, plus extra for the marinade
• A little lemon juice
• A small handful of fresh basil
• A few sprigs of fresh parsley
• Salt and freshly ground black pepper, to taste

Directions

1. Marinate the tuna. Season the tuna with extra virgin olive oil and a small amount of lemon juice. Cover and refrigerate for a few hours. Before cooking, drain the tuna. If the surface is very wet, gently pat it dry with kitchen paper to help it brown.
2. Prepare the tomato and olive sauce. Heat the extra virgin olive oil in a large frying pan with the garlic clove and chilli. Once the garlic is golden, remove it. Add the halved cherry tomatoes, a pinch of salt and freshly ground black pepper. Cook over medium heat for approximately 6–8 minutes, until the tomatoes release their juices and the sauce reduces slightly while retaining some texture. Add the Riviera olives and cook for another minute.
3. Cook the garganelli. Cook the garganelli in a large pot of salted boiling water until very al dente. Reserve a cup of pasta cooking water before draining.
4. Sear the tuna. While the pasta is cooking, heat a frying pan or griddle until very hot. Sear the tuna quickly on all sides, adjusting the cooking time according to the thickness of the fish and your preferred result. Avoid overcooking if you want to retain a pink centre. Allow the tuna to rest briefly without cutting it straight away.
5. Toss the garganelli. Transfer the drained pasta to the pan with the tomato and olive sauce. Add a little pasta water and toss for approximately one minute, until the sauce becomes lightly emulsified and coats the pasta evenly. Add more pasta water gradually if needed. Turn off the heat and gently stir in the chopped basil and parsley.
6. Plate and serve. Immediately divide the garganelli between the plates. Cut the tuna into bite-sized pieces just before serving and arrange it on top of the pasta, without vigorously mixing it into the hot sauce. Finish with a drizzle of extra virgin olive oil if needed and serve immediately.

Chef’s tips

• Keep the marinade simple: olive oil and lemon enhance the tuna without overpowering its natural flavour.
• Avoid overcooking the tomatoes: they should release their juices while retaining some texture.
• Emulsify the sauce properly: pasta cooking water helps combine the olive oil and tomato juices, preventing a dry or disjointed result.
• Add the herbs off the heat: this preserves their fresh aroma.
• Keep the tuna separate from the hot sauce: adding it directly to the plate helps preserve its tender texture.