She is one of the few to be on the coveted EGOT list... which means, she has won an Emmy, a Grammy, an Oscar, and a Tony...
But most people know her for a little 'ole film known as Breakfast at Tiffany's.
That's right, today's recipe comes from none other than Audrey Hepburn. And based on this recipe, I think that she could add to her long list of accomplishments that she was a good cook!
Audrey Hepburn: An Elegant Spirit
The recipe appears in Audrey Hepburn: An Elegant Spirit written by her son, Sean Hepburn Ferrer. He describes his mother's love of carbs and says that she loved this dish so much she ate it once a week!
And odds are, you have just about everything you need to make it tonight. So let's get cooking!
Audrey Hepburn's Spaghetti Pomorodro:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced small
- 2 stalks celery, diced small
- 2 large cans (28 oz. each) peeled Italian Roma tomatoes
- 1 large bunch fresh basil, washed
- 2 tbsp extra virgin olive oil
- 1 lb. spaghetti pasta
- Salt to taste
- Freshly grated Parmigiano-Reggiano cheese
In a large pot combine onion, garlic, carrots, celery, and tomatoes. Drizzle in the extra virgin olive oil. Add about 1/2 of the basil leaves to the pot. Bring sauce to a simmer for about 45 minutes, or until the veggies are tender. Let the sauce rest for a little while.
Taste the sauce, add salt to taste if desired. Serve pasta topped generously with sauce, grated Parmesan cheese and the remaining freshly cut basil leaves.
My first bite was SUPER tangy. I don't know if it was the canned tomatoes I used, but if you run into the same problem, try throwing in a bit of sugar or red wine, a bit at a time. The sweetness mellows out the tanginess. With that modification, this sauce was quite delicious!
I even dreamed about it the other night, which means I must be craving it....
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