"According to an article for PBS written by Italian chef Mary Anne Esposito, Child didn't hold Italian cooking in high regard as a culinary art form because, said Esposito, "It had [no] structure, no rules, and no unification," whereas French cuisine is "regimented, organized[,] and had standards." But that didn't stop her from delighting in Italian dishes. In fact, she considered various Italian dishes to be some of her all-time favorite foods."
"He then shares his recipe for pomodoro sauce, an utterly simple combination of canned San Marzano tomatoes, garlic, olive oil, stewed to a rich velvety consistency and later embellished with fresh basil, oregano, and a small knob of butter. He tosses freshly cooked angel hair pasta into the sauce with some reserved pasta water to bolster the texture before serving the dish with a generous helping of fresh parmesan. Pomodoro sauce is perfect in its simplicity, and we have three expert tips to ensure the best results every time."
Julia Child trained in French cuisine yet enjoyed simple Italian dishes such as angel hair pasta pomodoro. Italian cooking was described as lacking structure, rules, and unification compared with regimented French cuisine, but the simplicity remained appealing. Steve DiFillippo recalled that Child loved angel hair pasta with pomodoro sauce and provided a straightforward recipe using canned San Marzano tomatoes, garlic, and olive oil, stewed to a velvety consistency and finished with fresh basil, oregano, and a knob of butter. Freshly cooked angel hair is tossed with the sauce and reserved pasta water, then served with generous fresh parmesan.
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