JILLY'S
FRANK SINATRA and Daughters NANCY & TINA
With FRIENDS at "JILLY'S"
NEW YORK NY
SPAGHETTI alla SINATRA
- 3 Tbsp. olive oil
- ½ medium onion, sliced paper thin and separated into crescents
- 4 cloves garlic, peeled and smashed
- 1 large can (1 lb.) Italian-style peeled plum tomatoes
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. dried basil
- ¼ tsp. dried oregano
- 2 Tbsp. salt (to add to boiling water for spaghetti)
- l lb. spaghetti
- ½ stick butter
- 2 Tbsp. chopped flat-leaf parsley
- Finely grated parmesan cheese
- In a sauté pan over medium heat, add the 3 Tbsp. olive oil, the slivered onion, and the four cloves garlic.
- Stir frequently until onion is golden, but not browned. Remove garlic cloves and discard. Strain canned tomatoes, saving ¼ cup liquid.
- Place liquid and tomatoes in blender (or use an immersion blender) and pulse for scant four seconds.
- Slowly pour pulsed tomatoes into the frying pan, stirring constantly, being sure the oil isn't too hot, or it will splatter. Add salt, pepper, basil and oregano.
- Mix well. Simmer for 20 minutes, stirring sauce a few times. While sauce simmers, heat large pot of water over medium-high heat; add 2 Tbsp. salt.
- When water comes to a boil, add spaghetti and stir. Test a noodle for doneness and when spaghetti is al dente, remove to a colander to drain.
- Return noodles to pot. Add ½ stick butter. Mix well.
- Pour buttered spaghetti onto heated platter, cover with sauce. Sprinkle with 2 Tbsp. chopped parsley and finely grated parmesan.
- Serve piping hot.
From LOST RECIPES FOUND