Frank Sinatras Linguine Di Pomodoro Recipes

FRANK SINATRA"S LINGUINE DI POMODORO

Frank Sinatra

I found this recipe in an old magazine that featured pasta recipes from famous Italian-Americans. I first made this dish with regular ham.

Provided by linguinelisa

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Frank Sinatra's Tomato Spaghetti Sauce image

From Another Taste of Palm Springs. Frank says that this goes well with hot French bread and Italian red wine.

Provided by Oolala

Categories Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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

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