Audrey Hepburn's Favorite Pasta

The key to this understated dish is to cook the pasta perfectly al dente – meaning it has a bite to it- and to generously top each serving with plenty of fresh basil and Parmesan cheese.

Ingredients

- 1/4 cup olive oil
- 1 small onion, diced
- 2 sticks of celery, diced
- 2 carrots, peeled, diced
- 2 cloves garlic, mince
- 2 twenty eight ounce cans peeled tomatoes
- 1 large bunch fresh basil, washed
- extra virgin olive oil
- Parmigiano Reggiano cheese, grated
- salt and fresh ground pepper
- 1 pound pasta (spaghetti, fussili, penne…)

To make the sauce heat the olive oil in a large sauce pan over medium heat. Add the diced onion, celery and carrot. Season with a bit of salt and sauté, stirring occasionally over medium to medium/low heat, until tender, about 15 minutes. Add the garlic and sauté 1 minute more. Add the whole peeled tomatoes and their juices and half of the basil (left whole). Season with salt and pepper and drizzle over a bit of extra virgin olive oil. Bring to a simmer over medium heat, then reduce the heat and let simmer for 45 minutes. After 45 minutes, turn off the heat and let the pasta sit for 10-15 minutes.
Meanwhile, bring a large pot of water to a boil. Add a teaspoon of salt. Cook the pasta until al dente, meaning tender to the bite. To test the pasta remove one noodle approximately two minutes before the cooking time indicated on the pasta box instructions. The pasta should have a slight bite, but should not be chalky in the center. When the pasta is al dente, drain the pasta and add to a large serving bowl. Top with the tomato sauce and toss everything together. You can remove the cooked basil, at this point. Top individual portions with fresh basil, a drizzle of good quality extra virgin olive oil and freshly grated Parmesan cheese.