*  Exported from  MasterCook  *

                         Tonnarelli w/Caper Pesto

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Italian Cuisine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           extra virgin olive oil
   2      large         garlic cloves
     1/4  cup           tomatoes, chopped & peeled
   1 1/2  tablespoons   capers in salt, rinsed & patted dry
   1      cup           fresh flat leaf parsley leaves -- loosely packed
     1/4  cup           fresh oregano leaves -- loosely packed
   1      tablespoon    good quality red wine vinegar
                        kosher salt
     1/2  pound         imported dried tonnarelli, linguine or -- spaghettini
     1/2  cup           Pecorino or Romano cheese -- freshly grated

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.

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