passelemassa

Passelemassa is a traditional dish originating from the Liguria region of Italy. It is a simple yet flavorful pasta preparation, often enjoyed as a rustic and satisfying meal. The core components of passelemassa typically include pasta, a sauce made from fresh herbs, and a base of olive oil or sometimes butter.

The herb sauce is the defining characteristic of passelemassa. It is usually made by finely chopping or pounding a combination of local greens, most commonly basil, parsley, and sometimes mint or marjoram. This herb mixture is then gently sautéed with garlic in olive oil until fragrant. Some variations might include a touch of chili pepper for a subtle heat.

The pasta used for passelemassa can vary, but short, sturdy shapes like trofie or trenette are frequently favored, as they hold the herb sauce well. The cooked pasta is then tossed with the prepared herb mixture, ensuring each strand is coated. Often, a small amount of starchy pasta cooking water is added to emulsify the sauce, creating a lighter, more cohesive texture.

Passelemassa is a testament to the simplicity and fresh flavors of Ligurian cuisine. It is a dish that highlights the quality of its ingredients, particularly the vibrant herbs and good olive oil. While not as globally renowned as pesto, it shares a similar flavor profile and is cherished by those familiar with the regional culinary traditions.