Capellini With Fresh Tomato And Basil Sauce – Summer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Plum tomatoes, peeled |
| seeded and coarsely | ||
| chopped | ||
| 1 | c | Coarse chopped basil leaves |
| 3 | T | Sherry vinegar |
| 3 1/4 | oz | Jar capers, drained / rinsed |
| Salt and pepper to taste | ||
| 1 | lb | Capellini or |
| angel hair pasta | ||
| 3/4 | c | Olive oil, pref xtra-virgin |
INSTRUCTIONS
Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 199
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 130.2mg
Potassium: 502.8mg
Carbohydrates: 39.7g
Fiber: 6.9g
Sugar: <1g
Protein: 9.7g