Trofie alla Portofino

Trofie alla Portofino is a delicious dish that combines Genovese pesto with the freshness of tomato. Here is the recipe, following the classic Ligurian approach but with my personal touch.

Ingredients

• 320 g of trofie (or another short pasta if you prefer)
• 200 g of Genovese pesto
• 2 tablespoons of tomato sauce or fresh cubed tomatoes (about 100 g)
• 1 clove of garlic (optional)
• Extra virgin olive oil
• Grated Parmesan cheese (to garnish)
• Salt (if necessary)

Preparation

1. Bring a large pot of salted water to a boil for the pasta. When the water is boiling, cook the trofie according to the package instructions for al dente.
2. Meanwhile, warm a drizzle of extra virgin olive oil in a large pan and, if you like, lightly sauté a clove of garlic to flavor the oil. Then, remove it.
3. Add the tomato sauce or fresh tomatoes to the pan and cook for a few minutes until they soften slightly.
4. Blend the Genovese pesto in a bowl with some of the pasta cooking water to make it creamier.
5. Drain the trofie al dente and reserve some of the cooking water.
6. Transfer the pasta to the pan with the tomatoes and mix well.
7. Add the diluted pesto and stir again, adding some cooking water, if necessary, to obtain a nice cream that coats the pasta.
8. Serve immediately in warm dishes, garnished with grated Parmesan cheese to taste.

Curiosity

The name “Portofino” for this pasta comes from the Ligurian town of the same name, famous for its beauty and its seafood cuisine. The original recipe calls for the use of simple but high-quality ingredients, typical of Ligurian cuisine. The combination of pesto and tomato makes this dish rich and colorful, just like the Ligurian landscape!

If you don’t have ready-made Genovese pesto, we can take a step back and I’ll explain how to prepare it. Let me know!