Portofino Pasta
Pasta alla Portofino is a delicious and wholesome first course, easy to prepare. The sauce that defines it is the perfect marriage between the sweet and velvety Mutti Passata tomato purée and a fragrant fresh basil pesto.
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
Easy
Ingredients
Pasta
-
400
g
pasta
-
1
medium
onion
-
2
cloves
garlic
-
400
ml
Mutti passata
-
3
tablespoons
extra virgin olive oil
-
t.t.
salt
Pesto
-
50
g
fresh basil
-
20
g
pine nuts
-
1
clove
garlic
-
40
ml
extra virgin olive oil
-
1
ice cube
-
t.t.
salt
Share the ingredient list
Portofino Pasta: Method
- In a tall, narrow container, combine the basil, pine nuts, extra virgin olive oil, peeled garlic clove, and a pinch of salt. Blend with a stick blender until smooth and creamy — this should only take a few minutes. Once done, set the pesto aside.
- In a large pan, heat 3 tablespoons of extra virgin olive oil, then add two garlic cloves with their skin on and let them brown for a minute.
- Meanwhile, peel and finely chop the onion, then add it to the pan with the garlic. Cook gently until the onion softens.
- Now add the tomato passata and let it simmer for 3-4 minutes, stirring occasionally.
- Turn off the heat and stir in the prepared pesto, mixing it well with the passata (tomato purée).
- Cook the pasta in a large pot of boiling salted water, following the time indicated on the packet.
- Once the pasta is ready, return the sauce to the heat. Drain the pasta and add it directly to the pan, reserving a little pasta water to help loosen and mix the sauce.
- Serve the Pasta alla Portofino, garnished with a few basil leaves.
