Audrey Hepburn’s Favorite Spaghetti al Pomodoro

Name: Audrey Hepburn’s Favorite Spaghetti al Pomodoro
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 whole small onion; 2 cloves garlic; 2 whole carrots; 2 talks celery; 56 ounces peeled Italian Roma tomatoes; 1 bunch fresh basil; 2 tablespoons extra virgin olive oil; 1 pound spaghetti pasta; salt to taste; freshly grated Parmigiano-reggiano cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
370 kcal
Course
Main Course
Cuisine
Italian

Audrey Hepburn’s Favorite Spaghetti al Pomodoro

Iris Warren

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Learn about the childhood of Audrey Hepburn and try her favorite recipe, Spaghetti al Pomodoro, which she learned while living in Italy.

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Ingredients

Servings

1 whole small onion diced
2 cloves garlic minced
2 whole carrots diced small
2 talks celery diced small
56 ounces peeled Italian Roma tomatoes 2 large cans
1 bunch fresh basil washed
2 tablespoons extra virgin olive oil
1 pound spaghetti pasta
salt to taste
freshly grated Parmigiano-reggiano cheese - to keep recipe vegetarian, use cheese made with a vegetarian rennet

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Instructions

In a large pot combine onion, garlic, carrots, celery, and tomatoes. Drizzle in the extra virgin olive oil. Take half of your basil and remove whole leaves from the stems (you should end up with about ½ cup of leaves). Add the basil leaves to the pot.Bring sauce to a simmer for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
While the sauce is simmering, fill another large pot with 4 quarts of water and slowly heat it up to cook the pasta. Take the remaining basil and cut the leaves into small pieces using a pair of scissors—this will help prevent bruising and blackening of the leaves. Reserve.
After 45 minutes, or when the diced vegetables are tender, turn off the heat. Let the sauce rest for 15 minutes.
Meanwhile, bring the pot of water to a rolling boil. Add salt, if desired. Cook your spaghetti pasta until a dente (retaining a little bit of snap to the core). Drain.
Taste the sauce, add salt to taste if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese and the remaining freshly cut basil leaves.

Notes

You will also need: Two 6-8 quart pots

Nutrition Information

Show Details

Calories 370kcal (19%) Carbohydrates 67g (22%) Protein 12g (24%) Fat 6g (9%) Sodium 42mg (2%) Potassium 700mg (20%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 495IU (10%) Vitamin C 25.6mg (28%) Calcium 107mg (11%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 370 kcal

% Daily Value*

Calories	370kcal	19%
Carbohydrates	67g	22%
Protein	12g	24%
Fat	6g	9%
Sodium	42mg	2%
Potassium	700mg	15%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	495IU	10%
Vitamin C	25.6mg	28%
Calcium	107mg	11%
Iron	3.6mg	20%