Audrey Hepburn’s enduring affection for tomato-sauced spaghetti reveals the home cook behind the Hollywood icon. Some of life’s loveliest moments happen on an ordinary Roman afternoon, especially when a pot of tomato sauce is simmering and everyone is expected at the table. Like the freedom of Roman Holiday, its charm lies in enjoying Rome’s simplest pleasures without ceremony.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Servings: 4
- Difficulty: Easy
- Cost: Economical
- Region/Ethnic Origin: Italian
Ingredients
- 1 pound spaghetti
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 small onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 cup fresh basil leaves, divided
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 cup freshly grated Parmigiano-Reggiano
Instructions
- Warm the olive oil in a large saucepan over medium heat. Cook the onion, carrots, and celery for 8 minutes until beginning to soften.
- Add garlic and cook for 30 seconds. Stir in tomatoes, their juices, half the basil, and salt; crush the tomatoes with a spoon.
- Simmer gently, partially covered, for 35 to 40 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving 1/2 cup pasta water before draining.
- Toss the pasta with the sauce, loosening with a little reserved pasta water if needed. Finish with remaining basil and grated cheese.
Serving Suggestions
Serve with a crisp green salad and crusty bread. For a lighter finish, offer fresh fruit or a small scoop of lemon sorbet.
Discover more of Audrey’s favorite flavors in At Home with Audrey: The Recipes She Loved.
Explore the complete Audrey Hepburn recipe collection.
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