5 from 42 votes
Pasta Portofino Recipe from Liguria.
Pasta Portofino features tagliolini tossed with a combination of fresh basil pesto and a tomato sauce made from cherry tomatoes and passata. The recipe highlights a homemade pesto with basil, pine nuts, garlic, sea salt, and a blend of Parmigiano Reggiano and Pecorino cheeses, balanced with extra virgin olive oil. The tomato sauce adds a bright and slightly sweet complement with sautéed garlic and softened cherry tomatoes. This pasta offers a layered taste combining herbaceous pesto and fresh tomato flavors that work well with various pasta shapes for versatile serving options.
Prep Time
30 mins
Cook Time
30 mins
Servings:
4
Calories:
645 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 645
% 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.