Tomato sauce with olive oil and chopped vegetables from Essentials of Classic Italian Cooking (page 153) by Marcella Hazan

  • celery
  • spaghettini pasta
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute penne pasta for spaghettini pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute penne pasta for spaghettini pasta.

  • joeljkp on May 31, 2024

    Good vegetable sauce, easy without the sauteing. Resulted in a silky tomato sauce with cooked but firm chopped vegetables throughout. 2 tsp salt seemed right.

  • rmardel on June 19, 2021

    This is the same recipe that is titled Tomato Sauce II in the original Classic Italian Cookbook. It has been a family staple for years. It is fresh and delicate. If carrots are very young and sweet one should reduce the sugar or it will overpower the sauce.

  • fprincess on February 05, 2013

    It was nice to have some texture in the sauce. I liked the taste too; it was a little sweet from the carrots and quite rich thanks to the liberal amount of olive oil. Photo here: http://forums.egullet.org/topic/97209-marcella-hazan/page__st__30__p__1908117#entry1908117

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