Tonnarelli w/caper pesto

Yield: 2 Servings

Measure Ingredient
¼ cup Extra virgin olive oil
2 larges Garlic cloves
¼ cup Tomatoes, chopped & peeled
1½ tablespoon Capers in salt, rinsed & patted dry
1 cup Fresh flat leaf parsley leaves; loosely packed
¼ cup Fresh oregano leaves; loosely packed
1 tablespoon Good quality red wine vinegar
\N \N Kosher salt
½ pounds Imported dried tonnarelli, linguine or; spaghettini
½ cup Pecorino or Romano cheese; freshly grated

Fill a stockpot with 6 quarts of water, cover and bring to a boil.

In a small saucepan, combine the olive oil and garlic; bring to a boil, cooking briskly until the garlic is golden. Remove from heat and let cool; swirl the pan to hasten the cooling.

Transfer the garlic and oil to a blender or mini-processor. Add the tomato, capers and pulse until chopped. Add the parsley and oregano and pulse until chunky, then add the vinegar.

Add 3½ tablespoons of salt to the boiling water and add the tonnarelli.

Cover partially until water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the tonnarelli, reserving ½ cup of the pasta water. Toss the pasta with the caper paste. If the tonnarelli is dry, add some of the pasta water, 1 tablespoon at a time. Garnish with cheese and serve immediately.

Note: If you can't find capers in salt, you can use brine packed capers, with these modifications; double the amount called for in the recipe and add ⅛ teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons.

Posted to FOODWINE Digest 4 October 96 Date: Sat, 5 Oct 1996 08:21:19 -0400 From: Laura Hunter <LHunter722@...>

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