How to Make Audrey Hepburn's Favorite Pasta
Brussels-born actress Audrey Hepburn played many roles over the course of her life as an actress, dancer, style icon, and philanthropist. But the word chef is seldom linked to her name. Perhaps that will now change.
Various sources show that the Breakfast at Tiffany's actress had a mild addiction to carbohydrates and cheat meals. Her favorite dose of carbs? Spaghetti al Pomodoro with fresh tomato sauce. She loved this Italian dish so much that she ate it almost every week.
There is simply no better culinary recommendation than Hepburn's good taste, so this recipe deserves a spot on next week's menu. Here's how to make the star's favorite Spaghetti al Pomodoro.
Ingredients:
1 small onion, diced
2 cloves of garlic, finely chopped
2 carrots, cut into small cubes
2 celery stalks, cut into small cubes
2 large tins of peeled Italian Roma tomatoes
1 large bunch of fresh basil, washed
2 tablespoons of extra virgin olive oil
453 grams of spaghetti
Salt to taste
Freshly grated Parmigiano-Reggiano cheese
Preparation:
In a large saucepan, sauté the onion, garlic, carrots, celery, and tomatoes with olive oil. Take half of your basil and remove the whole leaves from the stems (you should be left with about ½ cup of leaves). Add the basil leaves to the pot. Simmer the sauce for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
While the sauce is simmering, fill another large pot with 4 cups water and heat it slowly. Take the remaining basil and cut the leaves into small pieces with scissors.
After 45 minutes, or when the cubes of vegetables are cooked, turn off the heat. Let the sauce rest for 15 minutes.
In the meantime, bring the pan with water to a boil. Add salt, if desired. Cook the spaghetti pasta al dente (when it still has a bit of bite, and is not soft). Drain and rinse the pasta with lukewarm water to prevent sticking.
Taste the sauce, add salt to taste if desired. Serve the pasta generously topped with sauce, grated Parmigiano-Reggiano cheese and the remaining freshly chopped basil leaves.
