*  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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