In a 1973 interview with long-defunct Mainliner magazine, Frank Sinatra said, “Everything I know about cooking, I learned from my mother.” Mrs. “Dolly” Martin Anthony Sinatra lived in a home Frank built for her on the grounds of his Palm Springs estate. Her simple tomato, garlic and herb spaghetti sauce recipe was Frank’s favorite. We’ve tested it and see why he loved it—meatless, but full of flavor, it’s become our family favorite, too.
Frank Sinatra's Favorite Spaghetti
February 17, 2021
Persons
4
Ingredients
- 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
Instructions
- 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.
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