Audrey Hepburn’s Spaghetti al Pomodoro is simple to make yet a classic Italian pasta sauce that combines only the best organic ingredients with organic pasta. The flavor is outstanding and always gets rave reviews every time I make a batch of it.
The British actress, model, dancer, and humanitarian Audrey Hepburn was recognized as a film and fashion icon, and in her son’ Book titled, Audrey at Home: Memories of My Mother’s Kitchen, a firm fan of Spaghetti al Pomodoro. How can you not love such a simple Italian Classic such as Audrey Hepburn’s Spaghetti al Pomodoro? Hands down, it’s one of my favorite go-to simple pasta sauces.
I adore Audrey Hepburn, how can you not love a woman who was so iconic, elegant, beautiful, inspiring, sophisticated, well mannered, and classic? Her captivating and none-short of amazing performances on the Big Screen were mindblowing and captivating years later.
I would positively induct her into a Southern Belle Status if I could. Aubrey was born Audrey Kathleen Ruston in Brussels, Belgium; however, that didn’t stop her love for pasta and sauce. Audrey is said to have loved her Spaghetti al Pomodoro so much she ate it one or more times a week swimming in tons of sauce. After making her sauce, I really can’t blame her.
I can not say enough about quality, quality, quality, quality, ingredients when you make this recipe. Audrey used only the finest ingredients when she made this recipe. Her son would be the first to tell you, and She taught him that the secret to Italian cuisine came from quality ingredients. This is 100%, fact friends.
One of the most common mistakes made by some is using low-quality tomatoes that taste of harsh chemicals, preserves, and are loaded with filler ingredients. Usually, the best tomatoes are San Marzano. Italy is the home to these deep red, plum-style tomatoes. San Marzanos are grown in the fertile soil of the Campania region. Their sweet flavor, dense pulp, low acidity make them perfect for homemade sauces.
Top 5 Tomatoes to use to make a sauce:
San Marzano tomatoes, originating from Italy, are a determinate paste variety that produces deep red fruit. The San Marzano is not a very flavorful tomato when uncooked, but becomes rich with flavor when cooked.
Amish Paste tomatoes were developed in the United States, although there is a bit of a mystery, whether it originated in Wisconsin or Pennsylvania. The Amish Paste tomato has been rated as a top paste tomato by Organic Gardening magazine. The plant’s fruit is juicier than other varieties that used in sauce and can double as a slicing tomato.
Roma tomatoes are a standard plum tomato variety, oval-shaped, with dense, meaty flesh. The Roma is a top-rated paste tomato by Mother Earth News, and The New Western Sunset Garden Book notes the variety is a favorite for making a sauce.
Viva Italia tomato also appears on “best of” paste tomato lists by Sunset and Mother Earth News. This tomato plant variety produces a flavorful sweet meaty fruit that, like the Amish Paste, is good eaten fresh as well as cooked into a sauce.
Opalka Tomatoes are unlike most of the other leading sauce tomatoes; the “Opalka” variety is an heirloom variety originating from Poland. The “Opalka‘s” fruit is deep red, very meaty with thin skin, and an elongated pepper-like shape that can reach 6 inches and is perfect for tomato sauces.
Our beloved Southern States are filled with delicious Iconic Southern Recipes so often, but Italian food, proper Italian food here in the South are a few far in between when it comes to recipes. I love sharing great recipes with you that represent my family’s culture. Spaghetti al Pomodoro is one of those recipes.
I decided to use Audrey Hepburn’s Spaghetti al Pomodoro Recipe because it is a good one. I make my recipe a little different, but hands down this cherished flavorful treasure of Ms. Hepburn’s is so quick to make and fabulous tasting.
Three Pounds organic Vine-ripened tomatoes or 2-28-ounces San Marzano tomatoes DOP stamped
One organic Onion, Peeled
One organic Stalk of Celery
One organic Carrot
Six fresh organic Basil leaves, chopped, plus more to garnish
Organic Extra-virgin olive oil
Pinch of sugar
Freshly cracked black pepper
One Pound organic Spaghetti Noodles
Parmigiano-Reggiano cheese, grated
Frequently Asked Questions and Tips
How do you make perfect pasta noodles for the recipe? Boil about six quarts of salted water for one pound of dry pasta. Add the dried pasta to the boiling water slowly. Stir the pasta and return the water to a full boil. Stir the pasta occasionally during cooking. Be sure to follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite but not half raw. Drain pasta immediately, but do not rinse the pasta and follow the rest of the recipe as directed.
Shouldn’t I rinse the pasta before adding it to the Pomodoro Sauce? The answer is no. Quickly drain the cooked pasta. The noodles should still be wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta. Rinsing pasta will cool it and prevent the absorption of your sauce to the noodles. Immediately add the pasta to the Pomodoro sauce.
Can I use fresh pasta instead of dried pasta? Of course, you can. Just remember to alter the cooking time and continue to follow the recipe.
I prefer white pepper to black pepper can I use it in place of the black pepper? You can do so, remember to adjust the amount being used to reflect your taste preferences.
Can I make this in my Insta-Pot/ Crock-Pot? While I love crock-pot and Insta-pot recipes, I do not recommend this Spaghetti al Pomodoro recipe being made in one of them due to the variances of the recipes cook time and technique.
How to Clean Herbs
Remove any damaged leaves or stems from the fresh herbs.
Carefully rinse herbs under cold running water, turning the herbs constantly until thoroughly clean.
Let the herbs completely drip-dry over a clean sink before attempting to store them.
Wrap fresh herbs entirely in a clean, dampened paper towel. You may dampen the towel as needed when stored in the refrigerator.
Transfer the paper towel wrapped herbs to a resealable plastic baggie, making the plastic baggie with a date.
Place baggie in the refrigerator. Careful not to place the herbs towards the back of your fridge where it is the coldest temperature.
Audrey Hepburn’s Spaghetti al Pomodoro
- 3 pounds Organic Vine-ripened tomatoes Or 2-28-ounces Organic San Marzano tomatoes DOP Stamped tomatoes
- 1 Organic Onion, peeled
- 1 Organic Stalk of celery
- 1 large Organic Carrot, peeled
- 6 Organic fresh basil leaves chopped, plus more to garnish
- Organic Extra-virgin olive oil
- 1 pinch Sugar optional
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 pound Organic Spaghetti Noodles cooked al dente
- Parmigiano-Reggiano Cheese, grated
- In a large covered metal pan over high heat, cook the tomatoes, onion, celery, and carrot for about 10-12 minutes to soften the vegetables.
- Remove the lid from the metal pan and continue simmering for another 10 to 15 minutes, stirring off and on with a wooden spoon.
- Lower the heat to low and add the chopped fresh basil and drizzle some of extra virgin olive oil. Continue to cook until there are no water bubbles remaining, just small craters of actual sauce.
- A stainless-steel food mill or immersion tool is necessary to puree the sauce. If you do not have one a food processor or blender can be substituted.
- Add a drizzle of extra-virgin olive oil and adjust the bitterness with a pinch of sugar. Season with Kosher salt and Freshly ground black pepper to your own taste.
- Cook the spaghetti noodles according to package directions for al dente method. Drain the pasta add to the Pomodoro Sauce, then sprinkle Parmigiano-Reggiano Cheese over the pasta. Toss the pasta and sauce well and garnish with a few torn leaves of fresh basil.
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