Pasta Portofino Recipe from Liguria.
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
4
-
Calories
645 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Mediterranean, Italian
Pasta Portofino Recipe from Liguria.
Description
The Pasta Portofino recipe from Liguria centers on fresh tagliolini pasta coated in a homemade basil pesto paired with a light tomato sauce. The pesto preparation allows for traditional mortar and pestle grinding or a gentle pulse blending, emphasizing the use of young basil leaves, pine nuts, and a mix of Parmigiano and Pecorino cheeses. The tomato sauce is built by gently sautéing garlic in olive oil before adding halved cherry tomatoes that cook until soft, followed by passata to enrich the sauce's texture.
This dish melds the creamy, nutty, and slightly salty qualities of the pesto with the sweet acidity of the tomato sauce, creating a balanced and aromatic pasta dish. The cooking methods ensure the basil flavor stays vibrant without overheating and the tomatoes maintain a gentle softness without losing freshness.
While tagliolini is suggested, the recipe is adaptable to many pasta types including spaghetti, penne, fusilli, and even gnocchi, making it appropriate as a main or a side, particularly complementing seafood when paired with shorter pastas. Using vegetarian cheese options is well-noted for those avoiding animal rennet, preserving dietary preferences without losing the rich cheese flavor.
Careful preparation of pesto without overheating the basil and cooking the tomatoes gently prevents bitterness and preserves a bright herbal and tomato flavor. Adjustments in pasta choice allow for flexibility in servings and accompaniments.
Ingredients
- 400 g tagliolini pasta or other pasta of your choice, 14oz
For homemade pesto
- 4 handfuls basil 60-70 g preferably young leaves, fresh leaves
- 30 g pine nuts 1oz
- 60 g Parmigiano Reggiano cheese grated or vegetarian parmesan, 2oz
- 60 g Pecorino Sardo cheese grated (double parmigiano (4oz) if not available or use pecorino romano, 2oz
- 2-3 pinches sea salt coarse
- 1-2 garlic peeled, cloves
- extra virgin olive oil as required
For tomato sauce
- 400 g cherry tomato washed and halved, 14oz
- 1 cup tomato passata or chopped tomatoes
- 1-2 garlic peeled, cloves
- 2-3 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
Make basil pesto
- If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels.
- Basil pesto the traditional way. Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse sea salt, and 3 tablespoon of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the cheeses and stir well.
- Using a blender/food processor. Put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Add olive oil as required. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
Make the tomato sauce.
- Sauté peeled garlic cloves in olive oil. Remove the garlic (if you wish) add cherry tomato halves and cook until they are well softened. Add passata, salt and pepper to taste and simmer for 10-15 minutes. When the tomato sauce is ready, add 3-4 tablespoons of pesto, mix together and simmer for 5-10 minutes.
Finish and serve.
- Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My fresh tagliolini only took 2 minutes!
- Drain the pasta and add it to the sauce. Mix well and serve immediately with some fresh basil leaves and extra cheese if required.
Notes
- This recipe works with various pasta types, from long strands like spaghetti and linguine to short pastas like penne, fusilli, trofie, or rigatoni.
- When served with short pasta, this dish pairs well as a side for seafood dishes.
- For a vegetarian version, substitute the Parmigiano and Pecorino cheeses with vegetarian-friendly alternatives made without animal rennet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 87g | 29% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 26mg | 9% |
| Sodium | 649mg | 27% |
| Potassium | 799mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 30mg | 33% |
| Calcium | 388mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
