Spaghettini al Pesto alla Pantesca

Spaghettini al Pesto alla Pantesca

From: Executive chef Julio Genao, Casa Nonna, New York City. Yield: 1 serving.

4 oz. spaghettini, cooked
2 oz. pesto
¼ oz. parsley, chopped

Tuna Pesto:
16 oz. tuna, poached in olive oil
6 oz. extra virgin olive oil
3 oz. shallots, diced
3 garlic cloves
½ cup capers
1 cup green olives
pinch of cayenne

In a food processor, add cape

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