Rigatoni Portofino

2047_recipe_pasta_l

Ingredients in this Recipe

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

Recipe Preparation

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