Capelli D'angelo Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 x Clove garlic, finely minced
• 1 tsp Minced fresh basil
• 1 Tbsp. Salted capers
• 1 tsp Caper brine
• 1/4 c. Dry white wine
• 1 c. Marinara sauce
• 3 Tbsp. Unsalted butter Salt
• 1 lb Capelli D' angelo Grated Parmesan cheese Minced fresh parsley
• 2 sm Onions, diced
• 1/4 c. Oil
• 2 quart Pureed tomatoes Salt and pepper Oregano Basil

1. 1.
2. Heat the extra virgin olive oil in a medium skillet.
3. Add in the garlic and turn with a spoon for about 30 seconds.
4. 2.
5. Add in the basil, capers, caper brine, and white wine and cook for 2 min.
6. 3.
7. Add in the marinara sauce and bring to a boil.
8. Cook an additional 3 min.
9. Remove from heat and keep hot.
10. 4.
11. In a large soup kettle or possibly pot, bring 1-1/2 gallons water to a rolling boil over high heat, adding the butter and 1 tbs.
12. salt.
13. Add in the pasta; stir gently for a few moments with a wooden fork so the pasta will not stick together.
14. Cook till al dente, or possibly somewhat resistant to the bite.
15. Drain.
16. 5.
17. Place the cooked pasta and caper sauce in a large mixing bowl.
18. Toss till the sauce is well blended with the pasta.
19. Divide proportionately onto individual plates.
20. Sprinkle with Parmesan cheese and parsley.
21. MARINARA SAUCE:1.
22. Saute/fry the onions in the oil till lightly browned.
23. 2.
24. Add in the tomatoes and seasonings to taste; simmer 15 min.
25. Leftover sauce may be frzn-place it in a tightly lidded plastic container.

extra virgin olive oil, clove garlic, fresh basil, capers, caper, white wine, marinara sauce, salt, parmesan cheese, onions, oil, tomatoes

Taken from cookeatshare.com/recipes/capelli-d-angelo-99200 (may not work)