Audrey Hepburn's Favorite Spaghetti Al Pomodoro |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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from her son Sean's memoir: Audrey Hepburn, An Elegant Spirit Ingredients:
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 |
Directions:
1. Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
2. Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
3. Add 1/2 of the bunch of basil with leaves left whole.
4. Add a long drizzle of olive oil.
5. Simmer on low for 45 minutes.
6. Turn off heat and let it rest at least 15 minutes.
7. Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
8. Place pasta on large serving bowl or plate.
9. Pour sauce over.
10. Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.
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