Charade: Audrey Hepburn's Spaghetti Pomodoro

adapted from Audrey Hepburn, An Elegant Spirit: A Son Remembers, by Sean Hepburn Ferrer

Serves 6-8

1 small onion, diced

2 cloves of garlic, thinly sliced or minced

2 stalks of celery, 1/8" thick sliced

2 medium carrots, sliced into thin coins

2 28-ounce cans Italian pre-peeled tomatoes (Roma or San Marzano)

1 bunch fresh basil leaves

1 pound spaghetti

2 tablespoons extra virgin olive oil

salt and pepper, to taste

fresh Parmigiano-Reggiano cheese, grated

Add olive oil to medium-sized pot and heat. Add onion, garlic, celery, and carrot, and sweat vegetables for about 5 minutes. Then add the two cans of tomatoes and half the bunch of basil leaves, whole.

Bring to boil then reduce to low and simmer for 45 minutes. Stir occasionally to break up tomatoes. Salt and pepper, to taste.

Turn off and let rest at least 15 minutes which gives you enough time to cook the pasta. As Audrey notes “cooked barely al dente (still a tiny bit of snap at the core).”

To serve, dish pasta either in large platter for family style or individual plates. Top “with lots of fresh parmesan cheese (must be Reggiano),” according to Audrey, and the remaining half-bunch of basil leaves, “well washed and cut with scissors in a cup or glass to prevent bruising or blackening.” Drizzle with a little high quality olive oil, if desired.

Found at: http://chef-du-cinema.blogspot.com/2011/01/movie-charade.html