Best Frank Sinatras Linguine Di Pomodoro Recipes

Frank Sinatra's Favorite Spaghetti image

Provided by Monica Rogers

Yield 4 to 6

Number Of Ingredients 13

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

Steps:

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.

Frank Sinatra

Provided by linguinelisa

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, sliced
1 (35 ounce) can Italian plum tomatoes, crushed, undrained
10 -12 fresh basil leaves, chopped or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup julienned prosciutto ham
2 tablespoons butter or 2 tablespoons margarine
1 lb linguine
parmesan cheese

Steps:

In a 3 quart saucepan heat olive oil. Add onion and saute until golden brown.
Add can tomatoes, basil, salt and pepper and bring to a boil. Lower heat, cover and simmer 30 minutes. Add prosciutto and butter and simmer 15 minutes more. Keep covered while linguine is cooking.
Cook linguine according to package directions for al dente. Drain and toss with sauce. Serve on warm platter and sprinkle with Parmesan cheese.

Frank Sinatra's Tomato Spaghetti Sauce image

Provided by Oolala

Categories Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/4 onion, sliced into very thin crescent wedges
1 (1 lb) can tomatoes, peeled
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon basil
1 pinch oregano
parsley
4 garlic cloves
1 lb spaghetti
parmesan cheese, grated, can use Romano

Steps:

In a frying pan heat olive oil; add onion and the garlic. Saute until brown and remove the garlic.
Put the canned tomatoes and the liquid from the can in a blender and mix gently, less than a minute.
Slowly pour the tomatoes into the frying pan. Be very careful because the liquid on the oil has a tendency to explode. Let this simmer for about 15 minutes. Add the seasoning, stirring well.
In the meantime, put 3 tablespoons of salt into a 4 quart pot of water and bring to a boil. When the sauce is almost ready, put the spaghetti into the boiling water. Stir occasionally and when the spaghetti is almost done, pour in a colander and immediately transfer to a heated platter.
Pour the sauce over the the pasta and mix a little with 2 forks. Sprinkle with some chopped parsley and serve. Sprinkle with cheese,if desired, on top.

Nutrition Facts : Calories 340.7, Fat 5.8, SaturatedFat 0.9, Sodium 202, Carbohydrate 61, Fiber 3.5, Sugar 3.5, Protein 10.8