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Print this Recipe    Angel Hair Summer

Capellini with Fresh Tomato and Basil Sauce - 6 servings

2 pounds fresh plum tomatoes, peeled, seeded and coarsely chopped
1 cup coarsely chopped fresh basil leaves
3 Tbsp sherry vinegar
3-1/4 oz jar capers, drained and rinsed
salt and pepper to taste
1 pound capellini or angel hair pasta
3/4 to 1 cup olive oil (preferably extra-virgin)

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.

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