Capelli D'angelo Recipe

Directions

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   1.
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   Heat the extra virgin olive oil in a medium skillet.
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   Add in the garlic and turn with a spoon for about 30 seconds.
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   2.
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   Add in the basil, capers, caper brine, and white wine and cook for 2 min.
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   3.
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   Add in the marinara sauce and bring to a boil.
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   Cook an additional 3 min.
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   Remove from heat and keep hot.
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    4.
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    In a large soup kettle or possibly pot, bring 1-1/2 gallons water to a rolling boil over high heat, adding the butter and 1 tbs.
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    salt.
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    Add in the pasta; stir gently for a few moments with a wooden fork so the pasta will not stick together.
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    Cook till al dente, or possibly somewhat resistant to the bite.
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    Drain.
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    5.
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    Place the cooked pasta and caper sauce in a large mixing bowl.
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    Toss till the sauce is well blended with the pasta.
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    Divide proportionately onto individual plates.
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    Sprinkle with Parmesan cheese and parsley.
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    MARINARA SAUCE:1.
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    Saute/fry the onions in the oil till lightly browned.
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    2.
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    Add in the tomatoes and seasonings to taste; simmer 15 min.
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    Leftover sauce may be frzn-place it in a tightly lidded plastic container.