Known for her bold taste and classic elegance, Elizabeth Taylor had a well-documented love for Italian food — particularly a perfect bowl of spaghetti. Her version of Spaghetti alla Elizabeth Taylor is a stunning balance of simplicity and indulgence.
Roasted datterini tomatoes caramelized with thyme, lemon zest, and brown sugar form the heart of this dish, while San Marzano tomatoes, garlic, and olive oil create a lush, aromatic sauce. Finished with fresh basil and oregano, it’s a timeless recipe that captures the glamour of Old Hollywood in every forkful.
Why Everyone Will Love This Recipe
- Elegant yet simple: Just a handful of ingredients deliver incredible depth of flavor.
- Slow-roasted perfection: Caramelized tomatoes add natural sweetness and richness.
- Fresh and light: Balanced with basil, lemon zest, and olive oil.
- Inspired by Hollywood royalty: A dish fit for Elizabeth Taylor herself.
Ingredients
- 250grams of datterini tomatoes, sliced lengthwise
- 3–4 sprigs of fresh thyme, finely chopped
- ½ tsp soft brown sugar
- ¼ tsp lemon zest
- ½ tsp sea salt
- 400grams tin peeled San Marzano tomatoes
- 500grams dried spaghetti
- 200gram fresh cherry tomatoes
- 50ml Ligurian olive oil
- 2 garlic cloves, crushed and chopped
- A few leaves of fresh basil, roughly torn
- 1 pinch dried oregano
How to Make Spaghetti Alla Elizabeth Taylor
- Preheat your oven to 80°C (175°F). Slice the datterini tomatoes in half lengthwise and place them cut-side up on a large baking tray. Sprinkle with thyme, brown sugar, lemon zest, and sea salt.
Roast for 3 hours, or until the tomatoes are soft and caramelized around the edges. - Drain the San Marzano tomatoes, keeping the liquid in a bowl. Slice the tomatoes into thin strips and set aside.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve a little pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add cherry tomatoes and garlic, sautéing until softened and fragrant.
- Add the sliced San Marzano tomatoes and their reserved juice to the pan. Simmer for about 5 minutes, letting the sauce thicken slightly. Taste and adjust seasoning with salt, pepper, or a pinch of sugar.
- Once the spaghetti is cooked, transfer it to the pan with the sauce. Add a splash of pasta water and toss until every strand is evenly coated.
- Stir in the caramelized datterini tomatoes, fresh basil, and a pinch of oregano. Toss everything together and serve piled high on a plate. Finish with an extra drizzle of olive oil if desired.
How to Store
Store leftovers in an airtight container for up to 3 days. Gently warm on the stove with a splash of water or olive oil to revive the sauce.
How to Freeze
You should only freeze the sauce: let it cool completely, transfer to a sealed container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat while cooking fresh pasta.
Frequently Asked Questions
Can I use regular tomatoes instead of datterini?
Yes, cherry or grape tomatoes work beautifully — just make sure to roast them slowly for that caramelized sweetness.
What makes San Marzano tomatoes special?
They’re naturally sweet and low in acidity, giving the sauce a rich, authentic Italian flavor.
Can I add cheese to this dish?
While Elizabeth Taylor enjoyed hers without cheese, a sprinkle of Parmigiano-Reggiano never hurts!
Is this recipe vegetarian?
Absolutely — it’s a naturally vegetarian recipe full of Mediterranean flavors.
What wine pairs best with this spaghetti?
Try a crisp Italian white like Pinot Grigio or a light red such as Chianti for the perfect pairing.
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