Spaghetti with cherry tomatoes, ricotta, basil and tuna fillets



Finely chop the shallots and sweat/lightly fry in a frying pan with a few tablespoons of oil.
Add the cherry tomatoes, chopped in half, and cook on a high flame for a few minutes. Add the tuna dribbled with oil and sliced.
Season with salt, a pinch of chilli and fresh basil. Turn off the heat.
Cook the spaghetti in salty boiling water (al dente), drain and pour them into the sauce with a small ladle of the cooking water.
Toss the spaghetti and sauce for a few minutes to mix the ingredients, add the ricotta and mix quickly.

To serve

Serve a nest of spaghetti, garnish with a little grated lemon peel, a drizzle of fresh oil and fresh basil leaves.