Audrey Hepburns Spaghetti Al Pomodoro Recipe By Tasty
AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY
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
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 covered metal pan over high heat, cook the tomatoes, onion, celery, and carrot for about 10-12 minutes to soften the vegetables.
- Remove the lid from the metal pan and continue simmering for another 10 to 15 minutes, stirring off and on with a wooden spoon.
- Lower the heat to low and drizzle some extra virgin olive oil. Continue to cook until there are no water bubbles remaining, just small craters of actual sauce.
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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.
- While the sauce is simmering, fill another large pot with 4 quarts of water and slowly heat it up to cook the pasta. Take the remaining basil and cut the leaves into small pieces using a pair of scissors—this will help prevent bruising and blackening of the leaves. Reserve.
- After 45 minutes, or when the diced vegetables are tender, turn off the heat. Let the sauce rest for 15 minutes.
- Meanwhile, bring the pot of water to a rolling boil. Add salt, if desired. Cook your spaghetti pasta until a dente (retaining a little bit of snap to the core). Drain.
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