Capellini with fresh tomato & basil sauce - s
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Plum tomatoes, peeled, seeded and coarsely chopped |
| 1 | cup | Coarse chopped basil leaves |
| 3 | tablespoons | Sherry vinegar |
| 3¼ | ounce | Jar capers, drained / rinsed |
| Salt and pepper to taste | ||
| 1 | pounds | Capellini or angel hair pasta |
| ¾ | cup | Olive oil (pref xtra-virgin) |
Directions
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.