If you like basil pesto, you’ll love this pasta Portofino (or alla Portofino) recipe which pairs pesto with tomatoes. Named after Portofino the well-known picturesque fishing village on the Italian Riviera, this is a super simple pasta dish full of the flavours of an Italian summer!
Liguria.
The Italian region of Liguria has established its place on the world food map with a number of unique dishes and types of pasta. This relatively narrow and mountainous coastal region is where pesto originated and is also said to be where ravioli was invented! There are many typical ravioli recipes and basil pesto is a staple in the Ligurian kitchen.
Basil pesto in Liguria.
Basil pesto is a condiment that dates back to the 1800s. In Liguria, they have an official recipe that calls for 7 very specific local ingredients. This recipe was published by the Genoa Chamber of Commerce and is made with Ligurian basil leaves, Mediterranean pine-nuts, Vessalico garlic cloves, Ligurian extra virgin olive oil, coarse sea salt and two types of cheese, aged Parmigiano and Pecorino from Sardinia.
Of course, most of us have to use locally sourced ingredients such as basil leaves, garlic and olive oil. It may also not be possible to find both cheeses. I often make it with just Parmigiano. You can also make this recipe with ready-made basil pesto for a faster meal prep or if it’s difficult to find fresh basil.
How to make basil pesto.
Traditionally, the people of Liguria make basil pesto with a pestle and mortar. However, you can also use a blender or food processor. Alternatively, crush the pine nuts using a pestle and mortar or a hammer and use a blender/food processor for the rest. But, mix the cheese in after using a fork. This gives the pesto a more authentic consistency.
If you want to use a food processor or blender to make the pesto for this pasta alla Portofino recipe, it’s important to pulse intermittently. The basil will spoil is you keep blending continuously. This is because the metal blades heat up and the basil will turn brown with the heat.
The origins of pasta Portofino.
According to food legend, this pesto and tomato sauce was invented by a chef from Portofino (hence the name). Apparently, he had an unexpected large group of customers in his restaurant wanting to order pasta with pesto. He didn’t have enough of the sauce for them all, so he made it go further by adding tomato sauce. The dish was obviously a hit and pasta alla Portofino was born!
The Genovese are very traditional when it comes to their pesto and the idea of adding tomatoes and losing its unique colour and flavour horrified many! However, pasta alla Portofino became really popular both in Liguria and other parts of Italy! I’ve read on several Italian food sites that it was a favourite of Frank Sinatra, whose mother was Ligurian.
Which pasta goes with Portofino sauce?
Because pasta Portofino is a contemporary recipe, there’s not one particular pasta served with it. I’ve seen recipes with long pasta (spaghetti or linguine), short pasta (fusilli, penne, rigatoni) as well as traditional Ligurian trofie and even potato gnocchi! I used fresh tagliolini, one of my favourite long pastas.
How to make pasta alla Portofino.
As I mentioned above, this is a simple recipe. And, there are two ways to make it or maybe three!! Firstly, make your own pesto and tomato sauce which is what I did! Secondly make your own tomato sauce but use ready-made pesto or finally, use store-bought canned peeled tomatoes and basil pesto. This last way would be super-fast, and you can have dinner on the table in no time! Plus, I’m sure it would be good!
BUT, pasta alla Portofino definitely deserves to be made from scratch! The flavours of fresh basil, good extra virgin olive oil and fresh tomatoes can never be found in a jar or can! In addition, by using fresh ingredients, you’ll be better able to really appreciate why this has become such a popular recipe!
Cooking Tips.
Make this recipe vegetarian.
To make this recipe vegetarian, you’ll need to use a vegetarian cheese. As many strict vegetarians will know, Italian Parmigiano and Pecorino are made with animal rennet and therefore, not vegetarian. However, there are types of parmesan or Italian style hard cheeses which have no animal rennet. Make sure to check the label!
Make this recipe in advance.
Although I wouldn’t cook the pasta in advance, both the tomato sauce and pesto can be made up to 3-4 days before. Just keep them well sealed in the fridge. It’s also a great idea to make more than you need and freeze for later use! Pesto is great frozen in ice-cube trays and then transferred to freezer bags. Apparently, it keeps for 9 months, although I use mine up much faster! Tomato sauce also freezes well!
What to do with leftovers.
If you make this pasta alla Portofino with short pasta, leftovers are delicious baked with a layer of mozzarella and Parmigiano on the top! Yum Yum!
Other versions of pasta Portofino.
I’ve noticed that outside of Italy, particularly in the USA, people make pasta Portofino with chicken! This may be good but it’s definitely not Italian! There are very few Italian pasta recipes with chicken, although filled pasta like tortellini is often served in a chicken or capon broth. There are also versions with shrimps or prawns. I love prawns with pesto and there are Italian recipes for pesto, prawns/shrimps and tomatoes. However, they’re not referred to as pasta alla Portofino.
What is sometimes called pasta Portofino is lasagne alla Portofino. This is a fabulous pesto lasagna. But, it has no tomatoes, just pasta, pesto and béchamel. Another divine way to use basil pesto!
If you make this recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Your feedback is really appreciated!
Buon Appetito!
SAVE THIS RECIPE FOR LATER?
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Other basil pesto pasta recipes worth trying.
- Basil pesto lasagna
- Silk handkerchief pasta with pesto
- Minestrone with pesto Genovese
- Tuna and pesto malloreddus from Sardinia
- Pesto pasta Liguria with potatoes and green beans
If you are interested in learning how to make other homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!
Katie says
This looks fabulous! I will be making this for dinner when my parents come to visit next month!
Jacqui says
I'm sure your parents will enjoy this pasta recipe!
Angelia says
I loved your post! It's awesome finding real-deal Italian recipes that I can actually make at home. The way you laid everything out step-by-step makes it easy to understand. It's clear you put a ton of effort into this, and it totally pays off for anyone looking to dive into Italian cooking. Also, learning about Pasta Portofino was super cool! It's like getting a mini history lesson. I can't wait to try this recipe. Thanks for sharing!
John says
Does it make the sauce better if it simmers for a few hours or not?
Jacqui says
Hi John, thanks for your question. Of course, you can cook the sauce for longer but with just tomatoes it's not necessary to do so for hours. It will reduce a lot and the tomato flavour will become more intense, like making tomato concentrate!
Julianne Farmer says
I made this with the home made tomato sauce and added already prepared genovese pesto. I also added some pan seared shrimp at the end. It was an amazing dish with so much flavor. Next time I will try making the pesto also.
Jacqui says
Hi Julianne, thanks for your comment. I'm thrilled you liked this recipe so much. I've made it with shrimp too and it's excellent! I think you'll like it even more with homemade pesto!
Stephanie Wicks says
But you didn’t explain how to twist up the pasta like that to make such a pretty presentation!
Amy Nash says
Heaven. This dish was so fresh and simple but with incredible flavor. Definitely going to be making this one again soon!
Naiby says
I love pesto. I've always used a food processor to make it, but I know the authentic way is with a motor and pestle. Thanks for indicating to pulse intermittently. Anyway, the dish is a beauty!
Aya says
I love pesto pasta, and this is my new favorite! The flavors in this pasta dish are delicious. My family enjoyed it as well. I will definitely make this again!
Amanda Mason says
This was absolutely phenomenal! I've never made pesto in a mortar before but it was easy. My kids loved this and it's going to be a staple in our household! Thanks for an amazing recipe!!
Debbie says
This Pasta Portofino is such a beautiful dish. All of the fresh ingredients are fantastic and the pesto alone is worth trying this dish. Thanks again for bringing a little bit of Italy to my part of the world.
Kathryn says
I love all the fresh ingredients used in this pasta dish! So simple, delicious and easy to put together last minute. Will be making this weekly! 🙂
Marta says
I don't know why I thought pesto and tomato never went together, but I'm glad you educated me with this Pasta Portofino recipe. It was so easy to follow your instructions and the pasta was divine.
Gloria says
We are pasta lovers. I need to figure out how to wrap it so nicely. This would be a hit in our house.
Bernice says
This beautiful recipe is bringing me Ligurian sunshine vibes in the dark depths of winter. It's all I'm craving right now. I've never tried both cheeses in my pesto but I'll make a point of grabbing some Pecorino the next time I go to the Italian Store.
Elaine says
Ever since I started enjoying Italian cuisine, I decided for myself that tomatoes and pesto were one of the best combos to go for! I mean, any other flavor combinations just can't get any better than this - simple and delicious.
Biana says
This looks like such a light and delicious pasta dish! Tomatoes and pesto go great together.
Claudia Lamascolo says
I love how fresh this is and the flavors are fantastic!
Kay says
We love homemade pesto and this recipe was a fantastic dish, we added some king prawns and the family loved it, thanks for sharing 😉
Jill says
I love pesto but sometimes a little goes a long way. To me (with no Italian heritage that I know of) it makes perfect sense to mix it with tomato sauce. I think it sounds like a delicious idea!
Shashi at Savory Spin says
This is my daughter's favorite dish. It is so tasty and comforting. Perfect comfort food for a cold evening.