Recipe:

A Ligurian pasta that brings together two iconic Italian sauces: fragrant basil pesto and fresh tomato sauce. The result is creamy, aromatic, and beautifully balanced without using heavy cream.

Ingredients (Serves 4)

• 400g trofie, linguine, or trenette
• 300g ripe tomatoes or tomato passata
• 2 tbsp extra virgin olive oil
• 1 small garlic clove
• Salt, to taste

For the Pesto

• 40g fresh basil leaves
• 25g pine nuts
• 1 small garlic clove
• 50g Parmigiano-Reggiano, finely grated
• 20g Pecorino, finely grated
• 70ml extra virgin olive oil
• Pinch of salt
• ½ cup reserved pasta water

Instructions

1. Prepare the Tomato Sauce

Heat 2 tablespoons of olive oil in a skillet over medium-low heat.

Add the garlic and cook gently until fragrant without browning. Add the tomatoes, season lightly with salt, and simmer for 15–20 minutes until slightly thickened.

Remove the garlic and set the sauce aside.

2. Make the Pesto

Crush the garlic and pine nuts using a mortar and pestle until creamy.

Add the basil leaves gradually with a small pinch of salt and continue grinding gently.

Mix in the Parmigiano-Reggiano and Pecorino, then slowly incorporate the olive oil until a fragrant pesto forms.

3. Cook the Pasta

Bring a large pot of well-salted water to a boil.

Cook the pasta until al dente.

Before draining, reserve about ½ cup of the starchy pasta water.

4. Combine the Sauces

Remove the tomato sauce from direct heat and allow it to cool slightly.

Stir in the pesto. Do not aggressively cook the pesto, as excessive heat can dull the fresh basil flavor.

5. Finish the Pasta

Add the drained pasta to the sauce with a small splash of reserved pasta water.

Toss thoroughly until the tomato and pesto mixture creates a smooth coating around the pasta.

6. Serve

Serve immediately with fresh basil leaves, a light sprinkle of Parmigiano-Reggiano, and a drizzle of extra virgin olive oil.

Chef’s Tip 🇮🇹

The key to Pasta alla Portofino is balancing the tomato and pesto rather than allowing one to dominate. Add the pesto away from strong direct heat to preserve its fresh basil aroma and vibrant character.

Final result: Al dente pasta wrapped in a fragrant combination of sweet tomato and fresh basil pesto, with nutty Parmesan, Pecorino, pine nuts, and extra virgin olive oil — a colorful taste of Liguria. 🌿🍅🍝