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