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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, finely minced
- 1 tsp Minced fresh basil
- 1 Tbsp. Salted capers
- 1 tsp Caper brine
- 1/4 c. Dry white wine
- 1 c. Marinara sauce
- 3 Tbsp. Unsalted butter Salt
- 1 lb Capelli D' angelo Grated Parmesan cheese Minced fresh parsley
- 2 sm Onions, diced
- 1/4 c. Oil
- 2 quart Pureed tomatoes Salt and pepper Oregano Basil
Direcciones
- 1. Heat the extra virgin olive oil in a medium skillet. Add in the garlic and turn with a spoon for about 30 seconds.
- 2. Add in the basil, capers, caper brine, and white wine and cook for 2 min.
- 3. Add in the marinara sauce and bring to a boil. Cook an additional 3 min. Remove from heat and keep hot.
- 4. 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. salt. Add in the pasta; stir gently for a few moments with a wooden fork so the pasta will not stick together. Cook till al dente, or possibly somewhat resistant to the bite. Drain.
- 5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss till the sauce is well blended with the pasta. Divide proportionately onto individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA SAUCE:1. Saute/fry the onions in the oil till lightly browned.
- 2. Add in the tomatoes and seasonings to taste; simmer 15 min. Leftover sauce may be frzn-place it in a tightly lidded plastic container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 640g | |
| Recipe makes 4 servings | |
| Calories 503 | |
| Calories from Fat 255 | 51% |
| Total Fat 28.93g | 36% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.35g | |
| Cholesterol 17mg | 6% |
| Sodium 2383mg | 99% |
| Potassium 2464mg | 70% |
| Total Carbs 57.41g | 15% |
| Dietary Fiber 11.8g | 39% |
| Sugars 31.3g | 21% |
| Protein 9.91g | 16% |
