Pasta alla Portofino | Quick Italian Classic
(0)
20 min
Quick
Sezamo
O călătorie culinară pe Riviera Italiană în doar 20 de minute. Paste fusilli învăluite într-o fuziune spectaculoasă dintre sosul dulce de roșii călite cu usturoi și aroma intensă a sosului pesto alla Genovese, desăvârșite cu parmezan și busuioc proaspăt.
Ingredients
Preparation method
Preparing the base and pasta
Bring a large pot with 4 liters of water and a teaspoon of sea salt to a boil. When the water comes to a boil, add the fusilli pasta and cook al dente according to the package instructions (about 9-11 minutes). Before draining, reserve a cup (approx. 150 ml) of the starchy pasta cooking water.
Peel the 2 garlic cloves and crush them lightly or mince them very finely. In a bowl, lightly crush the canned peeled tomatoes with a fork, preserving their flavorful juice.
Cooking the Portofino sauce
In a deep, large skillet, heat the extra virgin olive oil over medium heat. Add the garlic and sauté for 1 minute, stirring continuously, until fragrant, without letting it brown excessively.
Chef's tip
The authentic secret of Portofino sauce lies in adding the pesto only at the end, over very low heat or with the heat turned off, to preserve the vibrant color and freshness of the aromatic oils in the basil.
The hot pasta cooking water is essential: the starch helps the tomato sauce and pesto form a perfectly creamy emulsion without the addition of cream.
15 min
Under an hour
