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 Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
Easy
Ingredients
Pasta
-
400
g
maccheroni
-
1
medium
onion
-
2
cloves
garlic
-
400
ml
Passata di pomodoro MUTTI
-
3
tablespoons
extra vergine olive oil
-
t.t.
salt
Pesto
-
50
g
fresh basil
-
20
g
pine nuts
-
1
clove
garlic
-
40
ml
extra vergine oilve oil
-
1
ice cube
-
t.t.
salt
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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 tomato purée 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 Passata tomato puree.
- 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.
