Pasta Portofino.
Simple, quick, very tasty.
Pasta Portofino is a very simple and quick dish to prepare and is very flavorful. The Genoese pesto meets a simple tomato sauce creating this creamy and delicious dish. A perfect dish for the whole family and all occasions that will win everyone over at the first taste 🙂
This pasta was born in Portofino when a chef, to extend the pesto sauce, added tomato sauce creating this wonderful dish.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz rigatoni (short pasta or spaghetti)
- 10.5 oz cherry tomatoes (or peeled tomatoes)
- 1.8 oz tomato puree
- 1 onion (small)
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- 5.3 oz Genoese pesto (in summer, you can prepare it at home)
- 2.5 oz grated parmesan
- 1.1 oz grated pecorino
- to taste basil
Tools
- 1 Pot
- 1 Pan
- 1 Wooden Spoon
Steps
Preparing Pasta Portofino is very simple.
Cut the cherry tomatoes in half.
Peel and finely chop the onion, also peel the garlic cloves.
Bring a pot of abundant water to a boil to cook the pasta.
In a large pan, add a drizzle of oil, the onion, and the garlic cloves, and sauté them on low heat until lightly golden.
Once the onion becomes translucent, add the tomato puree and cook it for a few minutes on low heat. At this point, remove the garlic and add the cherry tomatoes, adjust the salt slightly (don’t overdo it, as the pesto and grated cheese will also be added), and cook everything quickly over high heat.
Cook the pasta in the boiling salted water until al dente (1 minute less than the package instructions).
Dissolve the pesto by mixing it with a couple of tablespoons of the pasta cooking water.
Once the pasta is cooked, set aside some cooking water, then drain it and add it to the pan with the sauce, also add the pesto and mix well, add the cheese and mix again, adding some of the pasta cooking water if needed. Everything should be nice and creamy.
Serve immediately with fresh basil (if in season, otherwise you can skip it).
Pasta Portofino is ready to be enjoyed… Enjoy your meal!
Also try the traditional Genoese pesto pasta, the original one, you can find the recipe CLICKING HERE.
