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Capellini with Fresh Tomato and Basil Sauce 6 Servings

Ingredients
  • 2 pounds fresh plum tomatoes, peeled, seeded and coarsely chopped
  • 1 cup coarsely chopped fresh basil leaves
  • 3 Tbsp sherry vinegar
  • 3-1/4 oz jar capers, drained and rinsed
  • salt and pepper to taste
  • 1 pound capellini or angel hair pasta
  • 3/4 to 1 cup olive oil (preferably extra-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.

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