AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY

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Audrey Hepburn's Spaghetti Al Pomodoro Recipe by Tasty image

Here's what you need: extra virgin olive oil, small onion, celery, garlic, fresh basil, canned whole peeled tomato, salt, dried spathetti, freshly grated parmigiano-reggiano cheese, carrots

Provided by @MakeItYours

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 whole small onion, diced
2 stalks celery, finely diced
2 cloves garlic, minced
1 large bunch fresh basil, washed, half of the leaves minced and half left whole
28 oz canned whole peeled tomato, 2 cans
salt, to taste
1 lb dried spathetti
½ cup freshly grated parmigiano-reggiano cheese
1 cup carrots, diced

Steps:

  • Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
  • 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.
  • After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
  • 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.
  • Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
  • Enjoy!

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