Title: Capellini with Fresh Tomato & Basil Sauce
Categories: Pasta
Yield: 6 Servings
| 2 | lb | Plum tomatoes, peeled, seeded and coarsely chopped |
| 1 | c | Coarse chopped basil leaves |
| 3 | tb | Sherry vinegar |
| 3 1/4 | oz | Jar capers, drained / rinsed |
| | | Salt and pepper to taste |
| 1 | lb | Capellini or angel hair pasta |
| 3/4 | c | 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.