Spaghetti alla Sinatra Recipe

 

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

1. In a sauté pan over medium heat, add the 3 Tbsp. olive oil, the slivered onion, and the four cloves garlic. 
2. Stir frequently until onion is golden, but not browned. Remove garlic cloves and discard. Strain canned tomatoes, saving ¼ cup liquid. 
3. Place liquid and tomatoes in blender (or use an immersion blender) and pulse for scant four seconds. 
4. 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. 
5. 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. 
6. 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. 
7. Return noodles to pot. Add ½ stick butter. Mix well. 
8. Pour buttered spaghetti onto heated platter, cover with sauce. Sprinkle with 2 Tbsp. chopped parsley and finely grated parmesan. 
9. Serve piping hot.

From LOST RECIPES FOUND

SPAGHETTI & MEATBALLS

alla DOLLY SINATRA

Is in The SUNDAY SAUCE COOKBOOK

AMAZON.com

FRANK & AVA