Recipes

The taste and appearance of pasta dishes begin with how the pasta is cooked. Here are some tips from the professional chefs at the New York Spaghetti House.

1. For every 1lb. of pasta, use 4 quarts of water.
2. When the water is boiling, add 2 tablespoons of salt.
3. Do not break the long ribbons of pasta. Add it into the boiling water with a long fork.
   
4. Perfectly cooked pasta should be firm. As Italians say, al dente, "A little hard to the tooth."
   
5. Drain the pasta well. Never rinse it in cold water as some recipes suggest.
   
6. You may return the pasta to the same cooking pan and add a small dab of butter to keep it from sticking. Then, toss it with just enough sauce to coat the pasta.
   
7. After portioning the pasta on warm plates, spoon more sauce on top. Allow the family or guests to sprinkle it with grated parmesan or romano cheese according to their taste.

1. Add 4 or 5 cooked jumbo shrimp heated a few minutes in the sauce. Or, use uncooked peeled shrimp, sautéed in butter about 2 minutes.
2. Sauté mushrooms with a little garlic and parsley minced a splash of white wine, salt and pepper to taste.

Cook pasta as directed
Slice the onion and zucchini thinly. Do not remove the skin from the zucchini.
Fry in hot olive oil until deep brown but firm.
Lower the heat and add the Marinara Sauce
Simmer a few minutes longer until the sauce is thoroughly heated.
Add small amount butter to cooked and drained angel hair pasta then toss with the zucchini mixture. (Serves 4)

Fresh Tomato Salad

Place 4 slices of fresh tomatoes on a cold salad plate.
Garnish with several rings of red onion.
Sprinkle with 1 tablespoon of blue cheese
Drizzle with NYSH House Dressing (shake well).

Antipasto New York Spaghetti House Style

Tear a bed of escarole lettuce into bite size pieces and place on a cold salad plate.
Top with: Salami sliced paper-thin.
Prosciutto sliced paper-thin (Italian ham)
Rings of green pepper and red onion.
Black olives and large green olives with seeds
Tomato wedges
Garnish with an anchovy in oil.
Drizzle with NYSH House Dressing (shake well).

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