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
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
400
g
maccheroni pasta
-
1
medium onion
-
2
cloves of garlic
-
400
ml
Mutti Passata Tomato Puree
-
3
tablespoons
extra vergin olive oil
-
t.t.
salt
PESTO
-
50
g
fresh basil
-
20
g
pine nuts
-
1
clove of garlic
-
40
ml
extra vergin olive 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.
