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We are honoring one of the best pasta dishes we enjoyed in our last trip to Sorrento making this Trompetti Pomodoro.
Based on this knowledge and after our memorable trip to Capri, we stopped by Pizzeria Aurora, located in the Piazza Torquato Tasso in the heart of Sorrento.
Summer, Birra, Pasta, and Pizza!
The time of the year when we traveled was the middle of the summer, and it was a sunny, hot day perfect for cold
We ordered a local craft beer for two, it was refreshing and a perfect start to the meal. My husband ordered the famous al Forno Pizza, and I decided to order a Pomodoro Pasta because the pasta offered in this restaurant is handmade.
We loved the Handmade Pomodoro Pasta.
The pasta was the right choice for me. Based on the flavor profiles of the intense Pomodoro sauce made with local tomatoes I recreated the experience at home making a Trompetti Pomodoro.
For the sauce, I used San Marzano steamed tomatoes, which are the best for Pomodoro sauce. Chopped Roma tomatoes for texture, fresh garlic, olive oil, and Italian parsley instead of basil, as that is what I had in my home herb garden at hand.
To crown the pasta, I found real Parmigiano Reggiano cheese at a gourmet store here in Orlando. The wine pairing is with Montepulciano d’Abruzzo, a full-bodied red wine that goes very nicely with deep tomato flavors, such as this Pomodoro we used for the Trompetti.
Traveling gets me inspired to cook!
My travels have always helped me to get inspired to cook and mimic the flavors of the cuisines I have experienced in other countries. Eating is a big part of what we do when we travel.
- 4 cups trompetti pasta
- 6 cups water
- 1 pinch salt
- 1 tablespoon cooking oil
For the pomodoro sauce
- 6 San Marzano tomatoes steamed and peeled
- 4 roma tomatoes chopped
- 2 garlic cloves chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 bunch of Italian parsley or fresh basil
- Add 6 cups of water to a soup pan appropriate for pasta cooking. Season the water with the cooking oil and salt. Let the water boil and then add the pasta. Cook it for 10 – 15 minutes until al dente.
- Mash the San Marzano tomatoes or use the blender. On a pan add the olive oil and saute the garlic, then add the chopped Roma tomatoes and the pureed San Marzano tomatoes.
- Season the sauce with salt and pepper and oregano. Let the sauce simmer for 20 minutes or longer at slow flame. If necessary add some of the water where the pasta was cooked.
- Strain the pasta out of the cooking water and temper with cold water. When the Pomodoro sauce is ready, add the cooked pasta and combine.
- Serve the Pomodoro pasta on a bowl and garnish with fresh Italian parsley or basil and shavings of Parmigiano Reggiano cheese.