Audrey Hepburn Spaghetti invites you to take a Roman holiday, and even your tastebuds are invited! There’s no charade behind how tasty this dish tastes; it all in the wholesome, slow-simmered homemade tomato sauce which is bright and sweet and savory with plenty of fragrant basil flavor! The spaghetti is so tender and the cheese on top so sharp, you’ll think about having it for breakfast at Tiffany’s (or somewhere else, we won’t judge)! Audrey Hepburn Spaghetti is so delicious you’ll want to take two for the road!
Ingredients
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced small
- 2 stalks celery, diced small
- 2 (28-ounce) cans peeled Italian Roma tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 large bunch fresh basil, washed, divided
- salt, to taste
- 16 ounces spaghetti
- Parmigiano-Reggiano cheese, freshly grated, to taste
Directions
Step 1 –In a large pot combine the onion, the garlic, the carrots, the celery, and the tomatoes.
Step 2 –Drizzle in the extra-virgin olive oil.
Step 3 –Take 1/2 of the basil and remove the whole leaves from the stems.
Step 4 –Add the basil leaves to the pot.
Step 5 –Bring the sauce to a simmer and let simmer, stirring occasionally and breaking apart the larger tomatoes as they cook, until the vegetables are tender, about 45 minutes.
Step 6 –Turn off the heat and let the sauce rest for 15 minutes.
Step 7 –Take the remaining basil and cut the leaves into small pieces using a pair of scissors.
Step 8 –Fill another large pot with 4 quarts of water and bring it to a boil.
Step 9 –Add the salt to the boiling water.
Step 10 –Cook the spaghetti in the boiling water until al dente, according to the package directions.
Step 11 –Drain and rinse the pasta with lukewarm water to prevent sticking.
Step 12 –Taste the sauce and add the salt as needed.
Step 13 –Plate the pasta and top it generously with the sauce, the grated cheese, and the remaining freshly-cut basil leaves.
Step 14 –Serve.
