| 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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