When I was on a culinary trip in Italy back in 2009, we visited a small village called Taormina. Perched on a mountainside about 45 minutes from the Mt. Etna volcano, Taormina is a place of jaw-dropping beauty. From the ancient Greco-Roman theater to the Saracen castle, time seems to stand still in this little village, so removed from the world. Walking down the street, you’re greeted by stores that sell colorful local pottery and crafts. Bakeries tempt you with lovely window displays of cookies and candies. Sweet shops offer gelato in a rainbow of colors. Taormina is a feast for the eyes.
Of course, it’s also a feast for the stomach. I found that out when we started exploring off the beaten path. Down a long narrow alleyway, the smell of home-cooked Italian wafted to our noses. Following the heavenly aroma, we found ourselves in front of a tiny restaurant. An old woman was serving a bowl of pasta to the only customer sitting inside. We walked in, hungry for whatever we were smelling. The old woman greeted us in Italian, and soon it became clear that she didn’t speak any English. Unfortunately I only knew a couple words in Italian (spaghetti? gnocchi?… la bella luna?). But when I pointed to the bowl of pasta she’d just served, she smiled—she knew exactly what I wanted. Food is the international language!
To this day, I dream about that bowl of pasta. I was so impressed that I wrote down the name in a little notebook I carry with me when I travel. “Pasta Trenette.”
When I got back home, I made it my mission to find out how to make authentic Pasta Trenette. The dish has roots in Liguria, Italy. It’s made with pesto and parmesan cheese… and it’s every bit as delicious as I remember it.
Here’s the recipe. It’s really easy to make and so, so tasty. The Italians make it with a pasta called trenette, which is very similar to linguini or tagliatelle. I’ve had trouble tracking down trenette pasta, so I usually use linguini. If you’re feeling ambitious, you can make the pasta yourself using the Leilo Electric Pastamaker sold by Zabar’s.
The cheese really makes this pasta sing. Cheese in the basil pesto melts into the pasta. More salty parmesan or pecorino is added to the dish just prior to serving, which gives texture and delicious flavor. If you’re keeping kosher, you might have found that kosher parmesan cheese is tough to find. Zabar’s sells a wonderful Kosher Parmigiano-Reggiano that can actually be ordered online and shipped within the U.S. Or, if you’re lactose intolerant or vegetarian, you can make a vegan version using my Dairy Free Basil Pesto.
But I really recommend the cheese. Really, really.
To make things easier, you can buy a jar of pesto. I prefer to make it fresh. For my Basil Pesto and Dairy Free Pesto recipes, click here.
For step-by-step photos of this recipe, click here.
LIGURIAN PASTA TRENETTE
Ingredients
1 lb. red new potatoes, peeled
1 lb. green beans, trimmed and halved
1 lb. linguini or tagliatelle pasta
1 cup pesto sauce
Extra virgin olive oil or melted butter
Grated parmesan or pecorino cheese
Total Time: 45 Minutes
Serves 5-6
Preparation
Place a large pot of salted water to boil. Slice the peeled potatoes into 1⁄2 inch pieces. Put the potatoes and the green beans into the pot of boiling salted water. Cook for about 10 minutes, or until the potato pieces are tender. Remove vegetables from the pot with a slotted spoon.
Return water to a boil. Cook the pasta in the boiling water according to package directions to desired tenderness.
Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables.
In a medium mixing bowl, combine 1 cup of basil pesto with a 1⁄2 cup of the reserved pasta water and 3 tbsp extra virgin olive oil or melted butter (butter tastes better!). Add additional water to create a thinner sauce, if desired.
Pour the liquefied sauce over the pasta and vegetables, toss to coat. Serve immediately. Garnish each serving with grated parmesan or pecorino cheese.
© 2011 The Shiksa in the Kitchen. All Rights Reserved
