Title: Capelli D'angelo
Categories: Pasta
Yield: 4 Servings

2 tb Olive oil
1 Clove garlic; finely chopped
1 ts Chopped fresh basil
1 tb Salted capers
1 ts Caper brine
1/4 c Dry white wine
1 c Marinara sauce
3 tb Unsalted butter
Salt
1 lb Capelli D' angelo
Grated Parmesan cheese
Chopped fresh parsley

-------------------------------MARINARA SAUCE-------------------------------
2 sm Onions; diced
1/4 c Oil
2 qt Pureed tomatoes
Salt and pepper
Oregano
Basil

1. Heat the olive oil in a medium skillet. Add the garlic and turn with a
spoon for about 30 seconds.

2. Add the basil, capers, caper brine, and white wine and cook for 2
minutes.

3. Add the marinara sauce and bring to a boil. Cook an additional 3
minutes. Remove from heat and keep warm.

4. In a large soup kettle or pot, bring 1-1/2 gallons water to a rolling
boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir
gently for a few moments with a wooden fork so the pasta won't stick
together. Cook until al dente, or somewhat resistant to the bite. Drain.

5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss
until the sauce is well blended with the pasta. Divide evenly onto
individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA
SAUCE:

1. Saute the onions in the oil until lightly browned.

2. Add the tomatoes and seasonings to taste; simmer 15 minutes. Leftover
sauce may be frozen-place it in a tightly lidded plastic container.

RISTORANTE GIOVANNI'S

CHAGRIN BLVD, CLEVELAND

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.