Audrey Hepburn’s 15-Minute Spaghetti al Pomodoro That Proves Pasta Belongs in Your Daily Routine

If you still think staying effortlessly elegant requires giving up your favorite carbs, this legendary cinematic recipe is ready to completely change your mind. Despite her famously slender frame, Hollywood icon Audrey Hepburn was a massive foodie who indulged in a comforting plate of Italian pasta every single day.

Her absolute favorite meal was a high-reward Spaghetti al Pomodoro — a vibrant classic she mastered in Rome that features a rich sauce packed with fresh tomatoes.

Here’s what you need: 1 small diced onion, 2 cloves of minced garlic, 2 small diced carrots, 2 stalks of diced celery, 1.5 kg of canned peeled tomatoes, 1 large bunch of fresh basil, 2 tablespoons of extra virgin olive oil, 450 g of spaghetti, salt to taste, freshly grated Parmesan cheese for sprinkling on the finished dish.

In a large pot, combine the onion, garlic, carrots, celery, and tomatoes. Drizzle with extra virgin olive oil. Take half of the basil and pluck the leaves (you should have about ½ cup of leaves), then add them to the pot as well.

Bring the sauce to a boil and cook for 45 minutes, stirring occasionally and mashing the tomato pieces into a puree.

While your sauce is cooking, bring 4 liters of water to a boil in another large pot.

Cut the leaves off the remaining basil with scissors: this will help prevent the fresh herbs from turning brown. Set the prepared basil aside.

When your tomato sauce is ready and the vegetables in it are tender, turn off the heat and let it stand for 15 minutes.

Salt the water for cooking the pasta and cook it according to the package instructions until al dente. Drain the pasta.

Taste the sauce and season with salt to taste. Serve the pasta generously topped with the sauce, sprinkled with grated cheese and basil leaves.