Capellini with fresh tomato & basil sauce

Yield: 6 Servings

Measure Ingredient
2.00 pounds Plum tomatoes, peeled, seeded and coarsely chopped
1.00 cup Coarse chopped basil leaves
3.00 tablespoon Sherry vinegar
3¼ ounce Jar capers, drained / rinsed
\N \N Salt and pepper to taste
1.00 pounds Capellini or angel hair pasta
¾ cup Olive oil (pref xtra-virgin)

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.

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