Growing up watching old films with my grandparents was something I genuinely enjoyed. Being introduced to old Hollywood actors, one in particular that caught my attention was Audrey Hepburn. Into my teenage years, I had a fascination with Audrey Hepburn. This admiration for her only continues as I grow up and learn more about her. I received this book "Audrey at Home" from my mother in law. It has so many fun stories and gives you a glimpse into her personal life. I found it so fun that this book included recipes. Last week on my Instagram stories I made her spaghetti al Pomodoro (which translates to spaghetti with tomato sauce). I thought I would share it with you all who missed that segment... or saw it and want to make it yourself!
NOTES: It's not as thick as most jarred sauces but the flavor is great. I love the sweetness of the onions and carrots that come through. Because I didn't have a heavy-lidded pot, I had trouble with the tomatoes breaking down. I used this hand blender to break down the larger chunks of tomatoes that were left over before serving. Final thought... my husband and I loved it and I will definitely be making it again soon.
The original recipe used fresh tomatoes but I would recommend using canned because
You can get them at their perfect ripeness. I chose to do half fresh and half canned tomatoes.
1 small yellow onion-diced
2 cloves garlic-minced
1 large carrot-diced small
1 large stalk celery-diced small
3 pounds (1.5 kg) vine-ripened tomatoes, cored and coarsely diced OR use 2 large cans (28 oz. each) peeled Italian Roma tomatoes
1 large bunch fresh basil, washed
pinch of sugar (I used monk fruit)
Extra virgin olive oil for sautéing (I omitted this and sautéed in veggie broth)
1 lb. spaghetti pasta of choice
Salt and pepper to taste
Freshly grated Parmigiano-Reggiano cheese
Directions: *using canned peeled tomatoes* 1. Start by using a large pot sautéing the diced onion, celery, and carrot for about 10 minutes to soften the vegetables.
2. Add peeled-canned tomatoes and bring to a boil stirring with a wooden spoon.
3. Lower the heat to medium-low, and add the basil leaves. The tomato sauce is ready when the bubbles are no longer made of water but rather small craters of sauce. Should take around 45min to 1 hour.
4. Remove from heat, then using a hand blender to blend the larger chunks leftover. Then allow sauce to cool.
5. Add a drizzle of olive oil and adjust acidity with a pinch of sugar. Season with salt and pepper.
6. Cook spaghetti according to box directions.
7. When done, remove the pasta pot, Drain in a colander and add serve while warm. Adding as much sauce as you like and top it off with a heavy sprinkle of Parmigiano-Reggiano (or vegan parm). Toss well and garnish with a few leaves of basil for a pretty plate.
Eat with your loved one(s), or a classic movie, might I recommend, Roman Holiday ! Can be rented on amazon for 2.99. Just click here
Click the book to find on amazon.
Let me know if you make this recipe and if you like it please share it with your pasta loving friends.
Check out this Instagram post on how I eat carbs as a Diabetic: https://www.instagram.com/p/By2-lqkB57j/
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