Trenette

Trenette

Trenette pasta

Trenette is a type of pasta originating from the Liguria region of Italy. It is a traditional Italian pasta that is similar to linguine but slightly narrower. Trenette is often associated with the city of Genoa, where it is commonly served with pesto, a sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Description

Trenette is a long, flat pasta that is typically made from durum wheat semolina and water. The pasta is usually about 2 to 3 millimeters wide, making it narrower than linguine but wider than spaghetti. Its shape is ideal for holding onto sauces, particularly those with a creamy or oily base, such as pesto.

Culinary Uses

In Ligurian cuisine, trenette is traditionally served "al pesto," meaning it is dressed with pesto alla genovese. This dish often includes potatoes and green beans, which are cooked together with the pasta. The combination of trenette, pesto, potatoes, and green beans is a classic example of the simple yet flavorful dishes typical of Ligurian cooking.

Preparation

To prepare trenette al pesto, the pasta is cooked in salted boiling water along with diced potatoes and green beans. Once cooked, the pasta and vegetables are drained and mixed with freshly made pesto. The heat from the pasta helps to release the flavors of the pesto, creating a harmonious blend of tastes and textures.

Variations

While trenette al pesto is the most traditional preparation, there are variations that include different types of sauces. Some recipes may incorporate seafood, such as shrimp or clams, or other vegetables like zucchini or tomatoes.

Related Pages

• Pasta
• Pesto
• Italian cuisine
• Ligurian cuisine