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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Ciro Piroscia
[email protected]I made this recipe with whole wheat spaghetti and it was still delicious.
Itambo Naomie
[email protected]This recipe is a great way to use up leftover tomatoes.
Rj fun LTD
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed this recipe.
Fik Leno
[email protected]This recipe is a great way to get kids to eat their vegetables.
Feroz Jan
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh, flavorful ingredients.
ramesh Kapar
[email protected]This recipe is a keeper. It's going to be a regular in my meal rotation.
brenda waldo
[email protected]I've been making this recipe for years and it's always a favorite.
Rashid Rehman
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it.
Javaid Zulfiqar
[email protected]This recipe is a great way to use up fresh tomatoes from the garden.
kimiya nure
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
Evans Yigah
[email protected]This is the best spaghetti al pomodoro recipe I've ever tried. The sauce is so rich and flavorful, and the pasta is cooked perfectly.
fahim Ridoy
[email protected]I'm not usually a fan of tomato-based pasta sauces, but this one is an exception. It's so well-balanced and flavorful.
Baraa Tarabishi
[email protected]I've made this recipe several times now and it's always a hit with my family and friends.
Moba Khan
[email protected]This spaghetti al pomodoro recipe is a classic for a reason. It's simple, yet so delicious and flavorful. I love the addition of fresh basil, which really brightens up the dish.