portofino pasta
Portofino Pasta 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 Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
Pasta
-
400g
g
Maccheroni Pasta
-
1
medium onion
-
2
cloves
garlic
-
400
ml
Mutti Strained Tomatoes (Passata)
-
3
tbsp
extra vergine olive oil
-
salt
Pesto
-
50
g
fresh basil
-
20
g
pine nuts
-
1
clove
garlic
-
40
ml
extra vergine olive oil
-
1
ice cube
-
salt
Share the ingredient list
portofino pasta: Method
- First, prepare the pesto: In a tall and narrow container, combine the basil, pine nuts, extra virgin olive oil, the peeled garlic clove, and salt. Blend the ingredients with an immersion blender until you obtain a smooth cream, which will only take a few minutes. Once ready, 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 the onion and finely chop it, then add it to the pan and let it cook with the garlic until it softens.
- Now add the Mutti Strained Tomato (Passata) and let it simmer for 3-4 minutes, stirring occasionally.
- Turn off the heat and add the previously prepared pesto, stirring to combine with the Mutti Strained Tomato
- Cook the pasta in a large pot of salted boiling water for the time indicated on the package.
- Once the pasta is ready, return the sauce to the heat, then drain the pasta directly into the pan, reserving some pasta water to help mix the sauce.
- Serve the Pasta alla Portofino, garnished with a few basil leaves.
