Audrey Hepburn's Favorite Spaghetti Al Pomodoro

"from her son Sean's memoir: Audrey Hepburn, An Elegant Spirit"
 
Download
photo by Whole Foods Chef Ju photo by Whole Foods Chef Ju
photo by Whole Foods Chef Ju
photo by Whole Foods Chef Ju photo by Whole Foods Chef Ju
Ready In:
1hr 20mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
  • Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
  • Add 1/2 of the bunch of basil with leaves left whole.
  • Add a long drizzle of olive oil.
  • Simmer on low for 45 minutes.
  • Turn off heat and let it rest at least 15 minutes.
  • Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
  • Place pasta on large serving bowl or plate.
  • Pour sauce over.
  • Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a great recipe. Don't try to substitute like using the cheeses in the bottle as opposed to the real thing and anything except fresh garlic. The sauce has an extremely delicate taste and the fresh ingredients and grated cheese just add a little zip to it. I was really surprised that the sauce could be so flavorful without adding meat. The sauce just doesn't need it. Thank you so much for a recipe that doesn't taste like the traditional spaghetti sauce. It's a real winner!
     
  2. This is a wonderful recipe that, once again, shows just how good properly prepared food really tastes. I used organic, fire roasted crushed tomatoes, which produced a thick, flavorful sauce. I chopped the onion and celery rather fine and grated the carrots to better incorporate the flavors. I used very little sea salt and freshly ground pepper - about 1/2 teaspoon of the salt and 1/4 teaspoon pepper. You want to taste the tomatoes afterall, not salt! <br/><br/>High quality ingredients such as EVOO and freshly shaved Parmesano-Reggiano are a must. The sauce can top whole grain spaghetti or spaghetti squash. The recipe in the book stressed the importance of cooking the pasta al dente (with a bite). Only cook as much as you can consume in one meal - leftover spaghetti is no good (in this cook's humble opinion). I never mix sauce and pasta either, just ladle over the spaghetti and top with freshly shaved cheese - splurge on real Italian cheese and use it sparingly - again, the idea is to enhance the dish, not overwhelm it.
     
  3. I made a 1/2 batch to test it and really liked it, even though I'm not typically a plain marinara person! I was also scared of the celery and carrots... but I chopped everything in my chopper and it tasted great! Let this simmer and REDUCE! otherwise it can be a bit on the watery side! It's just as good w/out basil, and is my new and HEALTHY favorite!
     
  4. I made this to watch with an Audrey movie marathon (Breakfast at Tiffany's and Sabrina) and it was delicious! Will definatly be making it again, thanks carrie!
     
Advertisement

RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes