Audrey Hepburn’s Spaghetti Al Pomodoro
Audrey Hepburn's spaghetti al pomodoro is a simple yet delicious pasta dish, with fresh tomato sauce and plenty of garlic and basil.
Instructions
- 1
Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
- 2
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
- 3
Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
- 4
After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
- 5
While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
- 6
Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
- 7
Enjoy!
Recipe from tasty.co
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Ingredients (10)
- •2 tablespoons extra virgin olive oil
- •1 small onion, diced
- •2 stalks celery, finely diced
- •2 cloves garlic, minced
- •1 large bunch of fresh basil, washed, half of the leaves minced and half left whole
- •2 28-ounce cans peeled Italian Roma tomatoes
- •Salt, to taste
- •1 pound dried spaghetti
- •n/a
- •n/a
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