Audrey Hepburns Favorite Spaghetti Al Pomodoro Recipes

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AUDREY HEPBURN'S FAVORITE SPAGHETTI AL POMODORO



Audrey Hepburn's Favorite Spaghetti Al Pomodoro image

Make and share this Audrey Hepburn's Favorite Spaghetti Al Pomodoro recipe from Food.com.

Provided by carrie sheridan

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 small onion
2 garlic cloves
2 carrots
2 stalks celery
2 (16 ounce) cans of prepeeled roma tomatoes
1 bunch fresh basil, washed
2 -4 ounces virgin olive oil
1 (16 ounce) box spaghetti noodles
4 -8 ounces freshly grated parmesan cheese

Steps:

  • Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
  • Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
  • Add 1/2 of the bunch of basil with leaves left whole.
  • Add a long drizzle of olive oil.
  • Simmer on low for 45 minutes.
  • Turn off heat and let it rest at least 15 minutes.
  • Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
  • Place pasta on large serving bowl or plate.
  • Pour sauce over.
  • Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY



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 Devin Lytle

Categories     Dinner

Yield 4 servings

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!

Nutrition Facts : Calories 591 calories, Carbohydrate 100 grams, Fat 12 grams, Fiber 9 grams, Protein 21 grams, Sugar 12 grams

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  • In a large pot combine onion, garlic, carrots, celery, and tomatoes. Drizzle in the extra virgin olive oil. Take half of your basil and remove whole leaves from the stems (you should end up with about ½ cup of leaves). Add the basil leaves to the pot.Bring sauce to a simmer for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
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