Capellini With Fresh Tomato And Basil Sauce Summer Recipe

• 2 lb Plum tomatoes, peeled, seeded and coarsely minced
• 1 c. Coarse minced basil leaves
• 3 Tbsp. Sherry vinegar
• 3 1/4 ounce Jar capers, liquid removed / rinsed Salt and pepper to taste
• 1 lb Capellini or possibly angel hair pasta
• 3/4 c. Extra virgin olive oil (pref xtra-virgin)

1. Combine tomatoes and basil.
2. Marinate at room temperature 1 to 2 hrs or possibly overnight in refrigerator.
3. Blend vinegar, capers, salt and pepper into tomato mix.
4. Bring large amount of salted water to rapid boil.
5. Add in pasta and cook till just tender but still hard to bite; drain well.
6. Transfer to platter.
7. Add in sufficient oil to coat.
8. Fold in tomato sauce.
9. Let stand 5 min before serving.

tomatoes, basil, sherry vinegar, capers, capellini, extra virgin olive oil

Taken from cookeatshare.com/recipes/capellini-with-fresh-tomato-and-basil-sauce-summer-99218 (may not work)