Pasta Portofino Recipe from Liguria.

Step 1

If it’s possible, choose medium sized young basil leaves (brighter green). Rinse the leaves under water and dry them with paper towels.

Step 2

Basil pesto the traditional way. Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse sea salt, and 3 tbsp of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the cheeses and stir well.

Step 3

Using a blender/food processor. Put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Add olive oil as required. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.

Step 4

Sauté peeled garlic cloves in olive oil. Remove the garlic (if you wish) add cherry tomato halves and cook until they are well softened. Add passata, salt and pepper to taste and simmer for 10-15 minutes. When the tomato sauce is ready, add 3-4 tablespoons of pesto, mix together and simmer for 5-10 minutes.

Step 5

Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My fresh tagliolini only took 2 minutes!

Step 6

Drain the pasta and add it to the sauce. Mix well and serve immediately with some fresh basil leaves and extra cheese if required.