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CAPELLINI WITH FRESH TOMATO AND BASIL
SAUCE
 
2 lbs. fresh plum tomatoes, peeled, seeded & coarsely chopped
1 c. fresh basil leaves, coarsely chopped
1 (3 1/4 oz.) jar capers, drained & rinsed
3 tbsp. sherry vinegar
Dash salt
Dash freshly ground pepper
1 lb. capellini or angel hair pasta
3/4 c. olive oil

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator.

Blend capers, vinegar, salt and pepper into tomato mixture. Slowly heat.

Bring large amount of salted water to rapid boil; add pasta and cook until al dente; drain well. Add enough oil to coat. Toss with tomato mixture. Serves 6.

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