| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Cuisine | 2 | Servings |
INGREDIENTS
| 1/4 | c | Extra virgin olive oil |
| 2 | lg | Garlic cloves |
| 1/4 | c | Tomatoes, chopped & peeled |
| 1 1/2 | tb | Capers in salt, rinsed & patted dry |
| 1 | c | Fresh flat leaf parsley leaves; loosely packed |
| 1/4 | c | Fresh oregano leaves; loosely packed |
| 1 | tb | Good quality red wine vinegar |
| Kosher salt | ||
| 1/2 | lb | Imported dried tonnarelli, linguine or; spaghettini |
| 1/2 | c | Pecorino or Romano cheese; freshly grated |
INSTRUCTIONS
Fill a stockpot with 6 quarts of water, cover and bring to a boil. In a small saucepan, combine the olive oil and garlic; bring to a boil, cooking briskly until the garlic is golden. Remove from heat and let cool; swirl the pan to hasten the cooling. Transfer the garlic and oil to a blender or mini-processor. Add the tomato, capers and pulse until chopped. Add the parsley and oregano and pulse until chunky, then add the vinegar. Add 3 1/2 tablespoons of salt to the boiling water and add the tonnarelli. Cover partially until water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the tonnarelli, reserving 1/2 cup of the pasta water. Toss the pasta with the caper paste. If the tonnarelli is dry, add some of the pasta water, 1 tablespoon at a time. Garnish with cheese and serve immediately. Note: If you can't find capers in salt, you can use brine packed capers, with these modifications; double the amount called for in the recipe and add 1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons. Posted to FOODWINE Digest 4 October 96 Date: Sat, 5 Oct 1996 08:21:19 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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