Here we go, the first pasta dish consumed for the Scordo Pasta Challenge or Vincenzo Eats His Way Through Every Pasta Shape Known to Man!
Think of Trenne pasta as the “quill” pasta; that is to say, Trenne are shaped like a writing instrument that is triangular in shape. Trenne is a more modern and angular version of Penne (Trenne has the lines of a new Cadillac or Acura sedan). Trenne is probably best consumed with an abundant and loose codiment or sauce (think of a cream based sauce or maybe summery marinara with chunks of tomatoe, basil, and garlic).
I decided to pair small peas with Trenne and the pasta didn’t disappoint (the brand was Rustichella). Here’s the recipe:
- Half a package of frozen, organic, peas (if you have happen to have fresh peas then go for it!)
- 3-4 cloves of garlic diced on a diagnal
- Half a red onion finely diced
- Freshly ground pepper and Kosher salt to taste
- 1 tablespoon of salted butter
- 3-4 tablespoons of olive oil
- ½ cup of grated Grana Padano
- ½ cup of starchy pasta water
- ½ pound of Trenne pasta
- In a large sauté pan add your olive oil and butter (pan should be hot before adding fats). Next, add your onion and garlic and begin to slowly sauté over medium heat. Add some salt and pepper. Next, add your peas and stir well. Add a bit more salt and pepper and reduce your heat.
- Drain your pasta and add the Trenne to your pan containing the sauce; mix the pasta with your condiment and add some of the starchy pasta water (your pan should have a medium flame going) .
- Next, add a bit more olive oil and the grated cheese.
(photo: after mixing the sauce with the Trenne)