Audrey Hepburn’s Spaghetti al Pomodoro

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. The flavor is outstanding and always gets rave reviews every time I make a batch of it.

 

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. The flavor is outstanding and always gets rave reviews every time I make a batch of it.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.

 

 

 

 

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. The flavor is outstanding and always gets rave reviews every time I make a batch of it. 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 Americans 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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

 

 

 

 

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. The flavor is outstanding and always gets rave reviews every time I make a batch of it. 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 Y’all 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.

 

 

 

 

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. The flavor is outstanding and always gets rave reviews every time I make a batch of it.

 

 

 

 

 

Ingredients List:

  • Three Pounds Vine-ripened tomatoes or 2-28-ounces canned San Marzano tomatoes
  • One Onion, Peeled
  • One Stalk of Celery
  • One Carrot
  • SIx Basil leaves, chopped, plus more to garnish
  • Extra-virgin olive oil
  • Pinch of sugar
  • Salt
  • Freshly cracked black pepper
  • One Pound Spaghetti Noodles
  • Parmigiano-Reggiano cheese, grated

Instructions:

  1. 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.
  2. Remove the lid from the metal pan and continue boiling for another 10 to 15 minutes, stirring off and on with a wooden spoon.
  3. Lower the heat to medium-low and add the chopped fresh basil and drizzle some of extra virgin olive oil. Continue to cook until no water bubbles are remaining, just small craters of actual sauce.
  4. 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.
  5. 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 taste.
  6. 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.

 

 

 

 

 

5 from 18 votes
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. The flavor is outstanding and always gets rave reviews every time I make a batch of it.
Audrey Hepburn’s Spaghetti al Pomodoro
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
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. The flavor is outstanding and always gets rave reviews every time I make a batch of it.
Course: Sauce
Cuisine: Italian
Keyword: Italian Pasta Sauce, Pomodoro Sauce, Spaghetti noodles
Servings: 6 People
Calories: 766 kcal
Author: hmccallum
Ingredients
  • 3 pounds Vine-ripened tomatoes Or 2-28-ounces canned San Marzano tomatoes
  • 1 Onion, peeled
  • 1 Stalk of celery
  • 1 large Carrot, peeled
  • 6 Basil leaves chopped, plus more to garnish
  • Extra-virgin olive oil
  • 1 pinch Sugar optional
  • Kosher salt to own taste
  • Freshly cracked black pepper
  • 1 pound Spaghetti Noodles cooked al dente
  • Parmigiano-Reggiano Cheese, grated
Instructions
  1. 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. 
  2. Remove the lid from the metal pan and continue boiling for another 10 to 15 minutes, stirring off and on with a wooden spoon.
  3. Lower the heat to medium-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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Audrey Hepburn, from the book Audrey at Home: Memories of My Mother's Kitchen

 

 

 

Don’t forget to use the Pin and Print Options to save the recipe for later!

 

 

 

 

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. The flavor is outstanding and always gets rave reviews every time I make a batch of it.

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