Riccioli alla Portofino - Primi Piatti
The pasta alla Portofino is a mixture of the Pesto alla Genovese and a tomato sauce.
The origin of this sauce comes from a chef cook from Portofino. He had suddenly a huge group of guests in his restaurant. Because of this he had to extend his sauce, the pesto, to have enough for all the guests. So he took tomatoes and created the "Riccioli alla Portofino".
Above all, Frank Sinatra, which has his roots in Genoa, was very enthusiastic about this sauce. It is very delicious and especially good for dry pasta. The taste and aroma are very special.
Pesto alla Genovese
Olive oil (extra virgin)
Cook the pasta as usual. In the meantime, wash the tomatoes, cut into small pieces and remove the seeds. Now fry the tomato pieces in a bit oil in a frying pan until they are getting a bit wrinkly. Then add 5 - 6 tablespoons of pesto Genovese. (The recipe for the
can be found here.) Once the noodles are cooked al dente, drain well, mix with the pesto and the tomatoes in the pan and simmer for a minute.
Afterwards the pasta alla Portofino is ready to serve!