Recipe - Capellini With Fresh Tomato And Basil Sauce - Summer

2 pound Plum tomatoes, peeled,
seeded and coarsely chopped
1 cup Coarse chopped basil leaves
3 tablespoon Sherry vinegar
3 One fourth ounce Jar capers, drained / rinsed
Salt and pepper to taste
1 pound Capellini or
angel hair pasta
Three fourths cup Olive oil (pref xtravirgin)

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip