Audrey Hepburn’s favorite dish! Spaghetti al Pomodoro
It’s no secret that Audrey loved to cook and she loved pasta. She would have pasta once a day and spaghetti al pomodoro at least once a week. In her son, Sean’s memoir, he shares the recipe his mom used. The ingredients taste so fresh, I was very happy with how my “Audrey adaptation” of the dish turned out. Very easy to make and requires no supervision once the prep is done. Yummy!
Peel and dice a small onion, 2 cloves of garlic, 2 carrots, 2 stalks of celerity; chop and put in the pot. Add 2 large tins of Italian pelati, or pre-peeled Roma tomatoes, and half a bunch of fresh basil, washed, leaves whole. Add a long drizzle of virgin olive oil and simmer on low for 45 minutes. Turn off and let rest at least 15 minutes. Serve over 1 box of pasta cooked barely al dente (still a tiny bit of snap at the core) with lots of fresh Parmesan (must be Reggiano) and the other half of the basil, well washed and cut with scissors in a cup or glass to prevent bruising or blackening.
