Tonnarelli with Caper Pesto

• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves
• 1/4 cup chopped peeled tomatoes
• 1 1/2 tablespoons capers in salt, rinsed and patted dry (see Note)
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup loosely packed fresh oregano leaves (see Note)
• 1 tablespoon good-quality red wine vinegar
• Kosher salt
• 1/2 pound imported dried tonnarelli, linguine or spaghettini
• 1/2 cup freshly grated Pecorino Romano cheese (optional)

1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.
2. In a small saucepan, combine the olive oil with the garlic and bring to a boil, cooking briskly until the garlic is golden.
3. Remove from the heat and let cool; swirl the pan to hasten the cooling.
4. Transfer the garlic and oil to a blender or mini-processor.
5. Add the tomato pulp and the capers and pulse until chopped.
6. Add the parsley and oregano and pulse until chunky, then add the vinegar.
7. Add 3 1/2 tablespoons salt to the boiling water and add the tonnarelli.
8. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
9. Drain the tonnarelli, reserving 1/2 cup of the pasta water.
10. Toss the pasta with the caper paste.
11. If the linguine is dry, add some of the pasta water, 1 tablespoon at a time.
12. Garnish with Pecorino Romano cheese if desired and serve immediately.

extravirgin olive oil, garlic, tomatoes, capers, parsley, oregano, red wine vinegar, kosher salt, tonnarelli, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/tonnarelli-with-caper-pesto (may not work)