Rigatoni Portofino

This recipe is courtesy of Valentino.

  • Servings: 4
Rigatoni Portofino

Source: The Martha Stewart Show


  • 1 cup pine nuts
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 10 fresh parsley leaves
  • Coarse salt
  • 1 1/4 cups olive oil
  • 2 cups packed fresh basil leaves
  • Two 28-ounce cans whole peeled tomatoes, chopped
  • 8 ounces onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • Pinch of sugar
  • 1 pound rigatoni


  1. Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.

  2. Heat remaining 1/4 cup oil in skillet over medium high heat. Add onions, carrot, celery and sugar; cook until softened about 6-8 minutes. Add tomatoes and cook until thickened, about 25 minutes.

  3. Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.

  4. Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.


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