Ingredients (Serves 4):

• 25 g. Fiorfiore Basil Pesto
• 320 g. pasta
• 250 g. tuna fillets
• Lemon zest to taste
• 1 dried chili
• EVOO
• Salt

Preparing:

1. Cook the pasta in a pot of boiling salted water.
2. In the meantime, in a pan, heat 2 tablespoons of oil and cook the diced tuna over medium heat. Flavor with the zest of an untreated lemon and with the chili pepper.
3. Add the pesto, previously softened with a ladle of cooking water. Drain the pasta and sauté with the sauce for a few seconds on low heat.