Francis Ford Coppolas Tomato Sauce Pomodoro Basilico Recipes

FRANCIS FORD COPPOLA'S TOMATO SAUCE (POMODORO BASILICO)

Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico) image

This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving.

Provided by blucoat

Categories Sauces

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
3 (28 ounce) cans tomatoes, crushed and drained (imported Italian tomatoes highly recommended)
1 bunch fresh basil, coarsely chopped or torn
1 pinch red pepper flakes, crushed
1 tablespoon unsalted butter
2 lbs spaghetti, cook as directed and reserve the water

Steps:

Heat oil in a pan on on medium heat. Saute onions in oil until transparent (about 5-7 minutes). Add tomatoes, 1/4 of the basil and pepper flakes.
Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
Serve over pasta.

Nutrition Facts : Calories 531.2, Fat 7.2, SaturatedFat 1.8, Cholesterol 3.8, Sodium 21.8, Carbohydrate 99.7, Fiber 7.7, Sugar 11.1, Protein 17.8

FRANCIS FORD COPPOLA'S SPAGHETTI BASILICO

Francis Ford Coppola's Spaghetti Basilico image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 medium onions, peeled and coarsely chopped
3 (1 pound. 12 ounce) cans imported Italian plum tomatoes
1 bunch fresh basil
Pinch of crushed red pepper flakes
1 tablespoon unsalted butter
2 pounds spaghetti

Steps:

Heat the olive oil over medium-high heat in a heavy saucepan. Saute the onions in it for 5 to 10 minutes or until transparent and just starting to brown.
Using a knife, cut the tomatoes coarsely inside their cans. Drain off the juice and reserve.
Add the tomatoes to the saucepan, along with a dozen basil leaves, very coarsely chopped. Season with salt and red pepper flakes to taste. Let the sauce come to a boil, then lower heat, simmer for 45 minutes. It should have a medium-thick consistency; keep adding back some of the reserved tomato liquid to maintain the correct consistency.
While the sauce is cooking, boil the spaghetti in a large amount of salted water.
When ready to serve, add another dozen very coarsely chopped basil leaves to the sauce, and whisk in the butter. Drain the cooked spaghetti in a colander, draining all water from the pasta cooking pot, then return the spaghetti to the pot. Add about 2/3 of the sauce to it, or just enough to lightly coat the spaghetti with sauce. Stir well for one minute over medium heat. Divide spaghetti among eight bowls, placing a few small basil leaves on each spaghetti bowl. Top each with a few tablespoons of sauce. Serve immediately. Pass freshly grated Parmigiano-Reggiano if desired.

TOMATO AND BASIL SAUCE - SALSA DI POMODORO E BASILICO

Tomato and Basil Sauce - Salsa Di Pomodoro E Basilico image

This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia.

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 40m

Yield 9 1/2 -10 cups

Number Of Ingredients 9

Ingredients

5 lbs ripe plum tomatoes or 3 (28 ounce) cans crushed plum tomatoes, with their liquid
1/2 cup colavita extra virgin olive oil
2/3 cup onion, diced
3 garlic cloves, minced
1 1/2 cups dry red wine
1/4 cup sugar
1 tablespoon fine sea salt, to taste
fresh ground black pepper, to taste
6 -8 leaves fresh basil

Steps:

If using fresh tomatoes, core them, cut them into coarse chunks, and puree them in a food processor, blender, or food mill until smooth. Strain the flesh of canned tomatoes through a fine sieve, to remove skins and seeds. Set aside.
Heat the olive oil in a large pot, and cook the onion over a medium heat, stirring, until soft.
Add the garlic and cook, stirring occasionally, until it becomes soft. Do not let the garlic brown, or an acid taste will be imparted in the sauce.
Add the remaining ingredients, reduce the heat to low, and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 201.7, Fat 11.9, SaturatedFat 1.7, Sodium 744.9, Carbohydrate 17.1, Fiber 3.1, Sugar 12.3, Protein 2.3

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