Make Audrey Hepburn’s Famous Pomodoro Pasta Recipe for Dinner

The chic simplicity is very on brand.

Since her 1950s, she has become famous in roman holidays, Audrey Hepburn has been a consistent movie star and an enduring style icon. To date, no one else has rocked a little black dress this well (although Katie and Carrie did a great version for Halloween). It’s no exaggeration to say that Hepburn’s minimalist and timeless looks reshaped post-war fashion. Plus, she has a well-deserved humanitarian legacy that makes us feel good about fangirling.

And we’re not alone: ​​as you may recall, Katie is a dedicated member of Audrey’s fan club. She wrote that Hepburn was one of her favorite people to interview:

“The morning she walked into the studio, she took my breath away. She was exquisitely beautiful and elegant as one would expect, but it was her warmth and grace that really overwhelmed me. She walked around and shook hands with everyone – everyone from cameraman to production assistant. I truly felt I was in the presence of royalty.

We should also add that Katie has a framed (handwritten!) map of Hepburn at home. And we’re pretty jealous – we’d frame that too.

With all that classic elegance in mind, we can’t wait to make an original Hepburn recipe. It starts with a basil-based Pomodoro sauce made with diced vegetables – this simmers for about 45 minutes. Once the vegetables are tender, simply scoop a dense, rich sauce over a plate of spaghetti (or pasta of your choice). You can garnish this gorgeous dish with a little more basil. Grate a generous amount of parmesan over your meal certainly won’t hurt either. Really, the hardest part of this pasta recipe is dicing the vegetables and waiting for it to finish.

Spaghetti with Pomodoro from Audrey Hepburn

Spaghetti with Pomodoro from Audrey Hepburn

1 small onion, diced
2 garlic cloves, minced
2 carrots, finely diced
2 celery stalks, finely diced
2 large cans (28 oz each) peeled Italian Roma tomatoes
1 large bunch of fresh basil, washed
2 tbsp. extra virgin olive oil
1 lb spaghetti pasta
Salt to taste
Freshly grated Parmigiano-Reggiano cheese

In a large saucepan, combine the onion, garlic, carrots, celery and tomatoes. Drizzle with extra virgin olive oil. Take half your basil and remove the whole leaves from the stems (you should end up with about ½ cup of leaves). Add the basil leaves to the pan. Bring the sauce to a simmer for 45 minutes, stirring occasionally and breaking up the larger tomatoes as it cooks.

While the sauce is simmering, fill another large saucepan with 4 liters of water and heat it slowly. Take the remaining basil and cut the leaves into small pieces using a pair of scissors, this will help prevent bruising and blackening of the leaves. Reserve.

After 45 minutes, or when the diced vegetables are tender, turn off the heat. Let the sauce rest for 15 minutes.

Meanwhile, bring the pot of water to a boil. Add salt, if desired. Cook your spaghetti pasta until al dente (retaining a little snap in the middle). Drain and rinse pasta with warm water to prevent sticking.

Taste the sauce, add salt to taste if desired. Serve pasta generously topped with sauce, grated Parmigiano-Reggiano cheese and remaining freshly cut basil leaves.