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Tomato Basil Pasta Sauce - Spaghetti alla Portofino (Italy)

Giorgia Fontana
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 586 kcal


  • 6 ounces dry spaghetti
  • 2 tomatoes (around 10 oz) heirloom varieties work best
  • 2 cups fresh basil leaves, de-stemmed
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil (add more if needed)
  • 1/2 tsp chili flakes
  • Sea salt, to taste
  • Pecorino cheese shavings, to taste (optional)


  • Bring a big pot of salted water to a boil. Once boiling, add spaghetti and cook until al dente, stirring occasionally.
  • While pasta is cooking, finely chop tomatoes and put them in a colander to drain for a few minutes. In this way they will release all the excess moisture, and the sauce won’t come out too watery.
  • Mince basil and garlic.
  • Combine chopped tomatoes, basil and garlic in a bowl.
  • Add olive oil, chili flakes and salt. Mix all the ingredients together and let them rest until spaghetti is cooked.
  • When the pasta is ready, drain it, combine it with the sauce and serve immediately.
  • Finally, if you wish to take this dish to the next level, just add a few shavings of Pecorino cheese on top of your pasta dish.


Calories: 586kcalCarbohydrates: 70gProtein: 13gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 21mgPotassium: 568mgFiber: 5gSugar: 6gVitamin A: 2439IUVitamin C: 22mgCalcium: 77mgIron: 2mg
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