1 hr 5 mins
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.
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Units: US | Metric
- 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
- 1Heat 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.
- 2Simmer about 45 minutes. Add butter and remaining basil. If sauce is too thick, add some pasta cooking water.
- 3Serve over pasta.
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Nutritional Facts for Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico)
Serving Size: 1 (446 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 531.2
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.8 g
- Cholesterol 3.8 mg
- Sodium 21.8 mg
- Total Carbohydrate 99.7 g
- Dietary Fiber 7.6 g
- Sugars 11.0 g
- Protein 17.7 g
The following items or measurements are not included: