Eat Like Audrey: Recreate Her Favorite Pasta Dish
Audrey Hepburn was many things: a Hollywood legend, a fashion icon, a humanitarian. But at home, she was surprisingly simple when it came to food. Her all-time favorite dish? Spaghetti al Pomodoro. According to her son, she ate it once a week, no matter where she was in the world. It was her comfort food, her reset, and her go-to expression of joy.
The beauty of Audrey’s recipe is in its simplicity: ripe tomatoes, garlic, basil, olive oil, and pasta. It’s a dish that relies on quality ingredients and love. No frills, no fuss. Just like Audrey.
We recently tried this classic dish, inspired by Parade's deep dive into her recipe, and decided to give it the Table for Two Vintage treatment. A nod to timeless elegance with ingredients that are anything but basic.
Our Vintage-Inspired Take on Audrey’s Favorite Dish
While Audrey used traditional spaghetti, we swapped in our L’Isolina Regenerative Whole-Grain Fusilli, a beautifully textured pasta made from heritage grains. Not only does it hold onto sauce like a dream, it’s better for the planet and your plate. (And let’s be honest, Audrey would approve of something stylish and sustainable.)
We also finish our version with a sprinkle of Spaghetti Dust, an Aglio, Olio e Peperoncino blend that adds just the right amount of zing. Think of it as the red lip of pasta toppings. 🌶️💋
And of course, don’t skip the olive oil. Our Lucesca Extra Virgin Olive Oil is made in small batches and packs a peppery richness that elevates even the most basic tomato sauce into something Oscar worthy.
Want to Eat Like Audrey? Here's What You Need:
L’Isolina Regenerative Whole-Grain Fusilli
Spaghetti Dust Aglio, Olio e Peperoncino Blend
Lucesca Extra Virgin Olive Oil
Serve it up in vintage Italian pottery, light a candle, and you’ve got a meal fit for a screen queen.
🍅 Audrey Hepburn’s Favorite Pasta
Spaghetti al Pomodoro (Vintage-Inspired)
Simple, timeless, and straight from Audrey's weekly rotation.
Ingredients
1 lb L’Isolina Regenerative Whole-Grain Fusilli
2 tbsp Lucesca Extra Virgin Olive Oil
2 cloves garlic, minced
2 lbs ripe tomatoes, peeled and chopped (or use quality canned San Marzano)
1 handful fresh basil leaves
Salt, to taste
Optional: pinch of sugar if tomatoes are too acidic
Finish with Spaghetti Dust (Aglio, Olio e Peperoncino blend)
Instructions
In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Add chopped tomatoes and a pinch of salt. Simmer gently for 20–30 minutes until sauce thickens.
Stir in fresh basil leaves and adjust seasoning.
Meanwhile, cook L’Isolina Fusilli in salted water until al dente. Drain.
Toss pasta with sauce, top with a drizzle of olive oil, and a hearty sprinkle of Spaghetti Dust.
Serve with vintage flatware and your favorite black-and-white film for full Audrey effect.
