Capelli d'angelo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; finely chopped | |
| 1 | teaspoon | Chopped fresh basil |
| 1 | tablespoon | Salted capers |
| 1 | teaspoon | Caper brine |
| ¼ | cup | Dry white wine |
| 1 | cup | Marinara sauce |
| 3 | tablespoons | Unsalted butter |
| Salt | ||
| 1 | pounds | Capelli D' angelo |
| Grated Parmesan cheese | ||
| Chopped fresh parsley | ||
| 2 | smalls | Onions; diced |
| ¼ | cup | Oil |
| 2 | quarts | Pureed tomatoes |
| Salt and pepper | ||
| Oregano | ||
| Basil | ||
Directions
MARINARA SAUCE
1. Heat the olive oil in a medium skillet. Add the garlic and turn with a spoon for about 30 seconds.
2. Add the basil, capers, caper brine, and white wine and cook for 2 minutes.
3. Add the marinara sauce and bring to a boil. Cook an additional 3 minutes. Remove from heat and keep warm.
4. In a large soup kettle or pot, bring 1-½ gallons water to a rolling boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir gently for a few moments with a wooden fork so the pasta won't stick together. Cook until al dente, or somewhat resistant to the bite. Drain.
5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss until the sauce is well blended with the pasta. Divide evenly onto individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA SAUCE:
1. Saute the onions in the oil until lightly browned.
2. Add the tomatoes and seasonings to taste; simmer 15 minutes. Leftover sauce may be frozen-place it in a tightly lidded plastic container.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .