Trofie alla Portofino

To make the Trofie alla Portofino, start by preparing the pesto following the recipe for Genoese Pesto. Take a mortar (alternatively, you can use a blender if you don't have a mortar), place the garlic inside, start pounding to mince it, then add the basil leaves 1 along with a pinch of coarse salt. Crush the basil against the walls of the mortar, rotating the pestle from left to right and simultaneously rotating the mortar in the opposite direction (from right to left). When the basil leaves release a bright green liquid, add the pine nuts and start pounding again. Add the cheeses and, lastly, the extra virgin olive oil, which should be drizzled in, always mixing with the pestle. Blend the ingredients well until you obtain a homogeneous sauce 3. The pesto is ready, set it aside.

Now take care of the tomato sauce: wash the cherry tomatoes, cut them in half 4, place a pan with a tablespoon of olive oil on the heat 5, add the cherry tomatoes 6

salt 7 and cook the cherry tomatoes over moderate heat 8 until they break down 9.

At this point, put the tomatoes in a vegetable mill 10. To obtain the sauce, pass them through a sieve 11 to remove the seeds and return it to the pan 12.

Now add the previously prepared pesto to the obtained tomato sauce 13. Stir to get a well-blended sauce 14. Finally, prepare the trofie: place a pot with plenty of salted water on the heat, bring it to a boil and add the trofie 15,

cook the trofie 16. When they are cooked, drain the trofie and add them to the pesto and tomato sauce 17. Stir well to flavor the pasta 18 and serve the Trofie alla Portofino hot.