Free Recipe Tonnarelli W/caper Pesto

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Tonnarelli W/caper Pesto Recipe

1/4 c Extra virgin olive oil
2 lg Garlic cloves
1/4 c Tomatoes, chopped & peeled
1-1/2 tb Capers in salt, rinsed &
-patted dry
1 c Fresh flat leaf parsley
-leaves; loosely packed
1/4 c Fresh oregano leaves;
-loosely packed
1 tb Good quality red wine
Kosher salt
1/2 lb Imported dried tonnarelli,
-linguine or; spaghettini
1/2 c Pecorino or Romano cheese;
-freshly grated

Tonnarelli W/caper Pesto Preparation

Fill a stockpot with 6 quarts of water, cover and bring to a boil. In a small saucepan, combine the olive oil and garlic; bring to a boil, cooking briskly until the garlic is golden. Remove from heat and let cool; swirl the pan to hasten the cooling. Transfer the garlic and oil to a blender or mini-processor. Add the tomato, capers and pulse until chopped. Add the parsley and oregano and pulse until chunky, then add the vinegar. Add 3 1/2 tablespoons of salt to the boiling water and add the tonnarelli. Cover partially until water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the tonnarelli, reserving 1/2 cup of the pasta water. Toss the pasta with the caper paste. If the tonnarelli is dry, add some of the pasta water, 1 tablespoon at a time. Garnish with cheese and serve immediately. Note: If you can”t find capers in salt, you can use brine packed capers, with these modifications; double the amount called for in the recipe and add 1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons. Posted to FOODWINE Digest 4 October 96 Date: Sat, 5 Oct 1996 08:21:19 -0400 From: Laura Hunter <LHunter722@AOL.COM>

Cooking Temperature:

Recipe Serves: 2

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