Straight from the Scullery

a blog about life, love, and the pursuit of food and happiness...

Audrey Hepburn's Spaghetti Al Pomodoro

It really was the favorite dish of everyone's favorite dish...this recipe is from her son's memoir:
Audrey Hepburn, An Elegant Spirit.

1 small onion
2 garlic cloves
2 carrots
2 stalks celery
2 (16 ounce) cans of prepeeled roma tomatoes
1 bunch fresh basil, washed
2 -4 ounces virgin olive oil
1 (16 ounce) box spaghetti noodles
4 -8 ounces freshly grated parmesan cheese


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 the heat and let it sit at least 15 minutes.Cook one package of spaghetti noodles [or angel hair] until al dente. Place pasta in large serving bowl or plate, pour sauce over the top.
Cut the other 1/2 of basil and sprinkle over the sauce and pasta with a lot of freshly grated parmagiana reggiano cheese.

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