RIGATONI PORTOFINO

Rigatoni Portofino image

Provided by Martha Stewart

Number Of Ingredients 12

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

Steps:

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.