Back to Rigatoni Portofino All Reviews for Rigatoni Portofino - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rigatoni Portofino Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Rigatoni Portofino
Recipe Summary Servings: 4
Gallery
Rigatoni Portofino
Rigatoni Portofino
Rigatoni Portofino
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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.
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.
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.
Reviews (5)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews (5)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 01/27/2009 This is a really good recipe, I have made it for the second time now. I like keeping the pesto and tomato sauce separate, and putting the two sauces together to my own liking. Really hearty and tasty! Martha Stewart Member Rating: Unrated 08/13/2008 I just wathced the show where Martha has Valentino as her guest. A lovely recipe which I will make Martha Stewart Member Rating: Unrated 02/04/2008 The actual text for Direction #2 is: 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. Then go to #3, then #4 in the above recipe. It is a wonderful recipe with depth of flavor in the sauce! Martha Stewart Member Rating: Unrated 11/26/2007 If I remember correctly, put the pesto mixture in a large pot and heat, then ad the tomato sauce(with celery, ognion and carrot). Then add boiled pasta and mix. This is the part missing in the video. The recipy leaves out the part with the ingredients of the tomato sauce. Hope this helps. Martha Stewart Member Rating: Unrated 11/04/2007 a step seems to be missing in the directions, as well as the video :( please help!!Martha Stewart Member
Rating: Unrated 01/27/2009
This is a really good recipe, I have made it for the second time now. I like keeping the pesto and tomato sauce separate, and putting the two sauces together to my own liking. Really hearty and tasty!
Rating: Unrated
Rating: Unrated 08/13/2008
I just wathced the show where Martha has Valentino as her guest. A lovely recipe which I will make
Rating: Unrated 02/04/2008
The actual text for Direction #2 is: 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. Then go to #3, then #4 in the above recipe. It is a wonderful recipe with depth of flavor in the sauce!
Rating: Unrated 11/26/2007
If I remember correctly, put the pesto mixture in a large pot and heat, then ad the tomato sauce(with celery, ognion and carrot). Then add boiled pasta and mix. This is the part missing in the video. The recipy leaves out the part with the ingredients of the tomato sauce. Hope this helps.
Rating: Unrated 11/04/2007
a step seems to be missing in the directions, as well as the video :( please help!!
All Reviews for Rigatoni Portofino
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni Portofino
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
