1 1/2 lb. plum tomatoes, chopped
1/2 c. fresh basil, chopped
1 oz. capers
1/4 lb. capicallo meat, chopped
6 tbsp. olive oil or corn oil
3 cloves garlic, chopped
1/2 tsp. ground black pepper
1 1/2 oz. Rhine wine
4 oz. fresh water
Salt to taste

Use a large skillet pan to hold all the above ingredients. Place in pan olive oil, garlic, wine, and capicallo meat. Cook uncovered over medium heat for 5-6 minutes, stirring frequently with a wooden spoon. Add tomatoes, pepper, basil, capers, water, and salt. Let simmer over medium heat for 20 minutes stirring frequently. Serve over your favorite vermicelli or linguine pasta. Buon appetite. Makes 4-6 servings.