Authentic Pasta Portofino – Simple Pesto Tomato Pasta
A fresh and authentic Pasta Portofino recipe inspired by Portofino. Made with basil, cherry tomatoes, olive oil, and Parmigiano Reggiano—no cream, just simple Italian flavor ready in minutes.
Ingredients
- 12 oz. spaghetti
- 2 cups cherry tomatoes cut in half
- 2 cloves minced garlic
- 1/3 cup extra virgin olive oil
- 1 cup fresh basil leaves packed cup
- 1 cup pasta water
- 1/3 cup pine nuts
- 1/2 cup Parmigiano Reggiano freshly grated
- salt and fresh cracked black pepper to taste
Instructions
Cook the pasta
Bring a large pot of well-salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.Build the base
In a large skillet, heat the olive oil over medium-low heat. Add garlic and cook gently for 1–2 minutes until fragrant (do not brown).Cook the tomatoes
Add cherry tomatoes and a pinch of salt. Cook 6–8 minutes until softened and slightly broken down, creating a light sauce.Make the pesto (rustic)
Using a mortar and pestle (preferred) or quick pulse in a processor, combine:Keep it textured, not fully smooth.basil pine nuts Parmigiano ReggianoCombine
Add drained pasta to the skillet with tomatoes. Toss to coat.Add: 2–3 tablespoons of the pesto mixture splash of reserved pasta waterToss continuously until the sauce becomes light, glossy, and emulsified.Finish
Remove from heat. Add black pepper and an extra drizzle of olive oil. Adjust salt if needed.Serve immediately with additional Parmigiano Reggiano.