Recipe - Capelli Dangelo

2 tablespoon Olive oil
1 Clove garlic; finely chopped
1 teaspoon Chopped fresh basil
1 tablespoon Salted capers
1 teaspoon Caper brine
One fourth cup Dry white wine
1 cup Marinara sauce
3 tablespoon Unsalted butter
Salt
1 pound Capelli D' angelo
Grated Parmesan cheese
Chopped fresh parsley

MARINARA SAUCE
2 small Onions; minced
One fourth cup 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 1One half 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 frozenplace it in a tightly lidded plastic container.

RISTORANTE GIOVANNI'S

CHAGRIN BLVD, CLEVELAND

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.