The Trompetti Pomodoro pasta has San Marzano steamed tomatoes, which are the best choice when trying to make a flavorful Pomodoro sauce. Chopped Roma tomatoes for texture, fresh garlic, olive oil, and used Italian parsley instead of basil as that is what I had in my home herb garden at hand — then crowned with real Parmigiano Reggiano cheese shavings.
- 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.
Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg