Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
2 large garlic cloves
1/4 cup tomatoes, chopped & peeled
1 1/2 tablespoons capers in salt, rinsed & patted dry
1 cup fresh flat leaf parsley leaves -- loosely packed
1/4 cup fresh oregano leaves -- loosely packed
1 tablespoon good quality red wine vinegar
kosher salt
1/2 pound imported dried tonnarelli, linguine or -- spaghettini
1/2 cup Pecorino or Romano cheese -- freshly grated
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.
