Pasta Portofino recipe from Liguria.

Name: Pasta Portofino recipe from Liguria.
Ingredients: 400 g tagliolini pasta (14oz) (or other pasta of your choice); 4 handfuls fresh basil leaves (60-70 g preferably young leaves ); 30 g pine nuts (1oz); 60 g Parmigiano Reggiano (2oz) (grated or vegetarian parmesan.); 60 g Pecorino sardo (2oz) (grated (double parmigiano (4oz) if not available or use pecorino romano)); 2-3 pinches coarse sea salt; 1-2 garlic cloves (peeled); extra virgin olive oil. (as required); 400 g cherry tomatoes (14oz) (washed and halved); 1 cup tomato passata (or chopped tomatoes); 1-2 garlic cloves (peeled); 2-3 tbsp extra virgin olive oil.; salt (for pasta and to taste); freshly ground black pepper. (to taste)

"If you like basil pesto, you’ll love this pasta Portofino (alla Portofino) which pairs pesto with tomatoes. A simple, easy-to-make recipe...."

INGREDIENTS

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400 g tagliolini pasta (14oz) (or other pasta of your choice)

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4 handfuls fresh basil leaves (60-70 g preferably young leaves )

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30 g pine nuts (1oz)

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60 g Parmigiano Reggiano (2oz) (grated or vegetarian parmesan.)

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60 g Pecorino sardo (2oz) (grated (double parmigiano (4oz) if not available or use pecorino romano))

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2-3 pinches coarse sea salt

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1-2 garlic cloves (peeled)

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extra virgin olive oil. (as required)

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400 g cherry tomatoes (14oz) (washed and halved)

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1 cup tomato passata (or chopped tomatoes)

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1-2 garlic cloves (peeled)

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2-3 tbsp extra virgin olive oil.

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salt (for pasta and to taste)

•

freshly ground black pepper. (to taste)

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