Discover a tuna with basil pesto pasta from Sardinia! | Pasta Grannies

[@gregsantamala5374]

I’m Sicilian. Made that often, but instead of pesto add a spoonful of plain yogurt. Incredible. BTW, interesting to note how quite a few Pasta Grannies add oil to the water, yet you hear some people scream “Italians don’t do that”. Yes, some do. Thank you

[@pastagrannies]

hi Greg, yoghurt is an interesting variation, thank you for sharing it. 🙂🌺 best wishes, Vicky

[@aina8318]

Yes I did notice that myself, I have always been told not to add oil to the water. However it does prevent the pasta from sticking.

[@ellengrace4609]

Beautiful lady making a beautiful pasta meal! 🥰 I love this channel, not only for the grannies and their recipes, but also because of the lovely comments in different languages from all over the world. Thank goodness for the translate button! 😁

[@aris1956]

If everyone wrote the comments in their own language here we would really see a lot of languages ​​from various parts of the world. The fact is that most of them use the English language to make others understand too. For example, I am Italian, but if I write a comment in Italian, only my compatriots understand me. 😊

[@ellengrace4609]

@@aris1956 I’m sure you’re correct. I just like seeing the diversity brought together by a common love of food and cooking. I’m no expert on languages but so far I see comments in Italian, what appears to be Chinese, what appears to be Arabic, and English, and I live that! 😊

[@beth12svist]

Yeah. I'm Czech...

[@souadghazal2533]

Love her cute little mini Tajine salt/nuts .... dishes; also her multi-purpose trays .... Carolina seems to be a great cook. I can imagine the flavors of this dish; but since it's three different shapes she is making, with different amount of dough for each, I would probably cook them separately for even cooking. Sardinia is on my list, hopefully some day soon :)

[@Taricus]

Fresh pasta cooks so quickly that I don't think it matters much. That would be a good idea for dried pasta though.

[@MaterDeiMinistries]

If you do a quick online search, you can find mini tagine from different sources. They are definitely adorable! You can also use mini cocotte. Those are readily available online too.

[@souadghazal2533]

@@MaterDeiMinistriesYes I did google. I do have a few cocotte and other mini clay/ceramic containers from different sources, but not like the ones in this video. I often go to second hand/thrift stores where one can find unusual and beautiful stuff. Prefer to travel and buy from the country of origin.... bigger selections and cheaper. Not a fan of shopping on line :) Thanks.

[@aina8318]

@@MaterDeiMinistries thanks for the added information.

[@Company-59]

I just love it when you tell a little more about history and the morsel of land you’re visiting. As always, thanks a lot!

[@yummyeveryday]

色々な形のパスタがソースと絡んで食感と味に良い変化をもたらしてそうだね😍✨

[@scottamori3188]

Another gem! I had never heard of this island. That’s part of the joy of this channel. Food and new places. That fresh basil pesto must have been heavenly. You can never have too much basil. Thanks, again!

[@nightengale2123]

I am so delighted to have discovered your channell!! I guess you could now call me at 65 a pasta granny too but I am norni to my 4 grandkids ages 9, 12, 16, and 21. My husband and I are American Italian with my maternal grandparents from Manfredonia, and my husband's paternal grandparents coming from Naples. My maternal Italian family were in the commercial fishing industry which began in Manfrefonia and then brought to a coastal town R.I. in the US, and my husband's paternal family were farmers and owned a restaurant in Italy and went on to establish one in the US also in R.I. Needless to say we were a match made in Italian food heaven, an according to our grandkids their norni makes the best lasagna on the planet, and their papa puts out a great "pasta fazoole" better than Olive Garden LOL. Your channel brings back so many fond memories of watching, cooking, and collecting dandelion greens and wild mushrooms with our grandparents, as well as late night fishing for smelts which was a must have for our Christmas Eve Feast of the 7 fishes. The days that feast has been scalled down to 3 fishes which is now red clam chowder, stuffed clams, and linguini with clam sauce which the grandkids love as long as the meal includes garlic bread. Times and foods change, but as long as we can gather our family around a table from time to time to share a meal we consider ourselves very blessed.

[@michelnormandin8068]

Last Sunday I had unexpected guests. Four hungry young adults. I did a povere version of it. 1 can of sprats from Poland 106g, 1 can of light chunk tuna 120g, 50g chopped black olives, 20g capers, 500g dry tarantella, 250g industrial pesto, une échalotte finement ciselée, 80g almost parmigiano from Norway 60g (I'm serious 6,99$ CAD 300g), 15g unsalted smashed cashews, olive oil, un peu de beurre, évidemment, pour l'échalotte and more fresh basil. The first five ingredients came from the $ store. Aujourd'hui c'est la Fête Nationale du Québec. Bonne Saint-Jean !

[@SabraQueenoftheUnderworld1346]

Ooooo yum! That does look delicious 😋 and it's a great way to eat tuna! I will have to give it a try! Grazie nonnine della pasta!!!!

[@aris1956]

Here it should be noted that the lady speaks in standard Italian. If a Sardinian spoke in his local language (because here we have to speak more of the language than dialect), no one outside of Sardinia would understand him. In addition there is also to say, if in a couple the husband comes from one area of ​​Sardinia and the wife from another area, to understand each other they must speak in standard Italian. Because (as a Sardinian once told me) if everyone speaks in their own dialect, they don't understand each other.

In my experience, most Sardinians speak amazing standard Italian. This is surprisingly uncommon in a lot of (rural) places in Italy that I've visited.

[@aris1956]

@ Let's say that, as I said in my comment, they are almost "forced" to speak in Italian stardard. Because if they talk to someone outside Sardinia, they know very well that nobody understands them. :)

[@stefano_etrusco]

Also, Carloforte has a Ligurian heritage, so true locals won't even speak Sardinian anyway.

[@nessuno1948]

In that island they do not speak a sardinian dialect or language but a ligurian one as they are the descendant of ligurian people that from Tunisia, on their way back (check the history) stopped there. Their standard italian accent is sardinian but when they talk with their own is heavyly ligurian.

[@ginger942]

@ ALL Italians speak standard Italian. They learn from home and school just like anybody else. It's not an exception.

[@Gredinus]

If you're using canned tuna for this recpie, I'd suggest adding the tuna to the sauce towards the end of the cooking process. Since canned tuna can get a gritty texture from overcooking.

[@chicomia]

Good to know.

[@branc2658]

Not Italian canned tuna.

[@Ingenuity009]

THAT LOOKS ABSOLUTELY DELICIOUS 🤤🤤🤤

[@roberthennel]

Must have been reading my mind, just yesterday I bought some fresh tuna and fresh pasta and was thinking about a recipe for the weekend. This might become one of my favourite summer pasta meals 😊

[@pastagrannies]

hi Robert - I hope your meal turned out well 🙂🌺 best wishes, Vicky

[@roberthennel]

@@pastagrannies Hello Vicky, yes, it was delightful, love your channel, I already picked 3 or 4 meals, which I prepare regularly

[@junguusdaisd1016]

I was sceptical of making something this simple, but it ended up being so good :))

[@violetapam3308]

Μπράβο σας συγχαρητήρια πολλά πολλά πόσο χαίρομαι που σας βλέπω να μαγειρεύετε η εκπομπή σας είναι καταπληκτική μαθαίνω πάρα πολλά από εσάς συνεχίστε της όμορφες εκπομπές συγχαρητήρια πολλά καλή επιτυχία σε ότι κάνετε καλό σαββατοκύριακο 💯💯💯👏👏👏🥰🥰🥰

[@nealieanderson512]

Looks delicious!!!

[@Romafood]

Sempre video preziosi 😀👏

[@Hickamfield]

that is one of our old family recipe's, i think i will be making tuna sauce tonight :)

[@aris1956]

If I had that nice piece of tuna here, which the lady used, I would make that dish right away! ;)

[@HopeLaFleur1975]

This is a gold recipe absolutely delicious although we can get the fresh ingredients...my family makes this often! HOW blessed is she to get these ingredients so fresh...Italy I want to live there💕truly beautiful lady🙏💕🙏💕🙏💕 I wonder how much that amount of tuna costs! Here in Canada a little tin of three costs a lot!

[@artycrafty9209]

What an incredible dish, and very unusual, it looks absolutely delicious, I must ask my butcher who is from Sardinia about this this dish. And I love those baskets, how can we live without one! Thank you Vicky and team, Vicky the look on your face says it all. Ramon.

[@pastagrannies]

hi Ramon, your butcher may not know about it if he comes from an area distant to Carloforte. 🙂🌺 best wishes, Vicky

[@cristinabock1310]

This looks soooo good

[@michaelquinn3878]

The Ligurian roots are displayed in the name of her first shape, the cursetti. In Liguria there are corzetti and come in different shapes, but are usually a flat disc, often stamped with a wooden stamp to create a pattern. And, of course, the standard basil pesto....

[@claudiomenesesc]

Vero

[@saudigold50]

Thank you for sharing ♥️

[@dnmurphy48]

That looked lovely I want some bit don't want to cook it, I need a grannie!

[@Getpojke]

Lovely looking dish, what a treat having a piece of fresh tuna like that. The texture would be great with the three pasta shapes/textures. Do the three different shapes all cook to the same level of done-ness at the same time or take on different textures? Thinking on it its a posh origin dish of a student/family favourite all over, "Tuna Pasta Casserole". Looks a beautiful area, I know my grandparents used to visit the region many years ago. Can see why they loved it.

[@pastagrannies]

hi James, Sardinia is well worth a visit especially in May when we were there. Carolina's 'all in at once' pasta turned out fine, though I'd be inclined to add the pasta shapes in stages (corzetti at the end). 🙂🌺 best wishes, Vicky

[@stevelogan5475]

Ms. Vicky another great recipe by a dear soul Ms. Carolina, we do not have this recipe here & the 3 main tuna dishes are all canned chunk light tuna here in Appalchia, 1) tuna casserole= tuna, egg noodles, frozen peas & carrots, diced potatoes & onions, milk, s&p, garlic salt, fresh lemon juice, baked in the oven in casserole dish 2) tuna melt sandwich = tuna, swiss cheese, on fresh baked sliced bread then mayo, 3) tuna salad = tuna, small diced onion, celery, mustard powder, garlic salt, diced boiled eggs, mayo all mixed together, then spread on white bread or toast, God Bless you all.

[@pastagrannies]

hi Steve, thank you for the recipes - I think I'd go with option 3 as personally I prefer tinned tuna unheated. Heating it changes the delicate flavour for my taste buds. 🙂🌺 best wishes, Vicky

[@stevelogan5475]

@@pastagrannies Ms. Vicky, I prefer it not heated also but they are staple Appalchian meals, I like the cold tuna salad sandwiches the best

[@J_theponderer]

This looks incredible 😊

[@sharendonnelly7770]

Tuna casserole done better. Truly appreciate and enjoy the Pasta Grannies. And, gives me ideas how to make my tuna "casserole" so much better. Thank you!

[@VeraLucia-qs1jp]

Nem sei dizer de qual das moças gosto mais, uma comida mais deliciosa que a outra. Obrigada

[@grouchosaidit5454]

Marvelous! Thank you.

[@shawndurbs]

This is my mother in laws go to quick lunch. Obviously she uses tin tuna though but it’s yummy. I’ve done it with fresh tuna and there’s a big difference in texture. Buon appetito

[@aris1956]

If I had that nice piece of tuna here, which the lady used, I would make that dish right away!

[@gabrieleangelocalvillo3364]

Carloforte is a completely different place in Sardinia, where ligurian is spoken , and cuisine is Ligurian and arabic related. For sure a place to visit in your next vacations...

[@VerhoevenSimon]

That sauce looks marvelous, and I loved the history bit. QUick feedback: the advertisement for your next book popped by so swiftly I almost missed it. (quite looking forward to it!)

[@pastagrannies]

hi Simon, thank you - I'll pass your feedback on to the editor. 🙂🌺 best wishes, Vicky

[@racheljacob8600]

love tuna pasta😋

[@nathalieseguin680]

Cette recette semble délicieuse. Merci ❤️

[@eogg25]

My mother would make Spaghetti sauce and use a Tuna fish base on no meat Fridays. it was not my favorite but recently I gave it another try, and I liked it but now I have to convince others to try it and that's hard. My Father was from Sicili and my mother from Italy

[@VeraLucia-qs1jp]

Adoro aprender os vários tipos de massa.

[@aris1956]

Do you call Pasta in your country….”massa” ?

[@TheEvie202]

Massa or masa in Spanish is any “dough “ whether pasta, bread, or cookie dough.

[@floppyherbivore5063]

How do you choose the cooks?

[@pastagrannies]

Through recommendations; we start with a region, research the pasta shapes/dishes, then talk to local representatives to see who they know. 🙂🌺 best wishes, Vicky

[@CharlieC738]

I been wondering what to eat today. I have canned tuna so I am going to try this.

[@sih1095]

Love this.. Interesting that she adds olive oil to the pasta water... 🤔

[@veronicamarasco9093]

It is useful to avoid the pasta sticking.

[@sih1095]

@@veronicamarasco9093 well I have been cooking pasta for over 50 years now without using oil and never had a problem.

[@aris1956]

@@sih1095 In fact in Italy it is not usual to put oil in the water inside the pot. Indeed it is not recommended, because afterwards the sauce does not stick well to the pasta. Then obviously someone also makes some exceptions and does a little bit in his way.

[@veronicamarasco9093]

@@sih1095 It is widely done with lasagne and other types of homemade pasta.

[@sih1095]

@@aris1956. Quite.

[@monica.0071]

la mia Italia ❤️

[@killianmmmoore]

Only 5 basil leaves? Seems very light flavour

[@bobgruner]

I don't know, but if I had access to 500g of fresh tuna, I don't think I'd be using it in this recipe (as delicious as it looks).

[@pastagrannies]

Yes it feels a bit like deciding to mince a whole fillet steak, but Carolina told me they use every part of the tuna and that for this dish 'lessor' cuts are used 🙂🌺 best wishes, Vicky

[@teresaareces4995]

Delizioso , tuti a la tavola e mangiare 😋

[@gulsumpolat80]

Türkçe altyazı lütfen Sizi seviyorum ❤️❤️❤️

[@Linguistmm44]

What does she do with the remaining dark meat of the tuna?

[@AdamJonesPhD]

Olive oil in the pasta water? For Carolina it's traditional, so not 'wrong'. What purpose though? It doesn't 'unstick' pasta and it doesn't have any effect on flavour

[@pastagrannies]

hi Adam, stirring the water is what keeps pasta from sticking, but the idea that oil helps as well is popular among a lot of cooks. It is an extravagance, as one then pours it away! Best wishes, Vicky

[@reneeagudeloworship]

Does anyone know her blog or ig handle?

[@pastagrannies]

Sorry, forgot it add it. Her IG handle is @ricettedicaro

[@johnnyspero2470]

🤤🤤🤤🤤🤤

[@WinstonSmithGPT]

Now compare this to the pugliese pasta maritata!

[@ciambellina]

She FRIES it with a little bit of white wine? 🤣

[@jazzlover06]

1. Granny? 2. Festive? 3. Parmesan?

[@businessasusual9077]

No parmigiano or other cheeses with fish, usually

[@aris1956]

@@businessasusual9077 Indeed it is. Maybe people think that we Italians put cheese and garlic all over the place.

[@pameladee]

@@aris1956 made me chuckle!! Great comment

[@aris1956]

@@pameladee 😉

[@businessasusual9077]

@@aris1956 👍👍👍cliché are hard to die.... even when they are not accurate!!!

[@phoenix-xu9xj]

Wow the salt they always use 😳

[@offroadskater]

...and still Sardinians reach an age on average that is the highest on the planet. Salt doesn't seem to be as much of a problem for us. We aren't scared of fats, gluten, salt, carbs etc. and somehow we seem to survive anyways...

[@michelletribble7327]

@@offroadskater I am curious what salt is used in Italy it looks to be more flakey and less crystalized as our processed Morton salt here in the US...

[@elisaastorino2881]

@@offroadskater I think that you must lead good lives in many ways, not just food: low stress, close social relationships, and beautiful surroundings. Maybe you eat all of those "bad" things but they are natural and high quality. My grandparents were all Calabrese and I still have family there and in Rome, where I have been several times. I think Italians in general don't demonize certain foods but enjoy everything in moderation and, very importantly, in the company of friends and family. They don't just wolf down something on their own while rushing from one thing to the next.

[@elisaastorino2881]

@@michelletribble7327 likely natural sea salt. We have it here although it's rather expensive.