Gnocchetti sardi ‘marinara’

Cook the pasta in plenty of boiling salted water; drain it al dente, season it with a spoonful of oil and place it on the table covered with oiled paper to cool it down.Rinse and bone the sardines, wash the tomato, chop it up into cubes, remove skin, deseed it and salt it.In a food processor mix a coarsely chopped hard boiled egg with a hard boiled yolk, 4 tbsp of oil, the lemon juice, the parsley, the basil and the garlic.Whiz together to make a smooth and creamy blend. Mix the pasta, cold by now, in a soup tureen, season it with the hot sauce, add chunks of tuna and sardines; mix well, decorate with the tomato cubes and serve.