Title: Capellini Angelica
Categories: Pasta
Yield: 6 Servings

2	tb	Olive oil
1	md	Red onion; diced
3	oz	Anchovy filets; drained
2	oz	Capers; drained
2	cl	Garlic; minced
1	c	Fresh basil; chopped
1/2	c	Fresh parsley; chopped
1/4	c	Sweet Marsala wine
2	cn	28-oz. Italian plum tomatoes
1/4	lb	Green Sicilian olives
1/4	lb	Black Greek olives
1 1/2	lb	Capellini (angel hair pasta)
		Salt
		Pepper
		Romano or Parmesan cheese; grated

Heat oil in heavy lg. saucepan over med-low heat. Add onion, anchovies, capers, and garlic and cook until onion softens, about 10 mins. Add basil, parsley, and Marsala and simmer 5 mins. Add undrained tomatoes, chopped, and salt and pepper to taste. Simmer gently until sauce thickens, stirring occasionally, about 45 mins. Rinse and pit olives and add to sauce. Continue to simmer, stirring occasionally, about 20 mins. more, or until sauce is as thick as you like it.

Meanwhile, cook pasta until al dente. Drain and transfer to heated lg. pasta bowl. Add sauce and toss well. Serve immediately, with grated Romano or Parmesan on the side.

If serving as a first course, this will easily serve 8 to 10. The sauce keeps well in the frig, but don't freeze.

previous

next