Side Pannel
Capelli D'angelo
Ingredients List
- 2 tb Olive oil
- 1 Clove garlic; finely chopped
- 1 ts Chopped fresh basil
- 1 tb Salted capers
- 1 ts Caper brine
- 1/4 c Dry white wine
- 1 c Marinara sauce
- 3 tb Unsalted butter
- Salt
- 1 lb Capelli D' angelo
- Grated Parmesan cheese
- Chopped fresh parsley
Directions
MARINARA SAUCE
2 sm Onions; diced
1/4 c Oil
2 qt Pureed tomatoes
Salt and pepper
Oregano
Basil
1. Heat the olive oil in a medium skillet. Add the garlic and turn with a
spoon for about 30 seconds.
2. Add the basil, capers, caper brine, and white wine and cook for 2
minutes.
3. Add the marinara sauce and bring to a boil. Cook an additional 3
minutes. Remove from heat and keep warm.
4. In a large soup kettle or pot, bring 1-1/2 gallons water to a rolling
boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir
gently for a few moments with a wooden fork so the pasta won't stick
together. Cook until al dente, or somewhat resistant to the bite. Drain.
5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss
until the sauce is well blended with the pasta. Divide evenly onto
individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA
SAUCE:
1. Saute the onions in the oil until lightly browned.
2. Add the tomatoes and seasonings to taste; simmer 15 minutes. Leftover
sauce may be frozen-place it in a tightly lidded plastic container.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
2 sm Onions; diced
1/4 c Oil
2 qt Pureed tomatoes
Salt and pepper
Oregano
Basil
1. Heat the olive oil in a medium skillet. Add the garlic and turn with a
spoon for about 30 seconds.
2. Add the basil, capers, caper brine, and white wine and cook for 2
minutes.
3. Add the marinara sauce and bring to a boil. Cook an additional 3
minutes. Remove from heat and keep warm.
4. In a large soup kettle or pot, bring 1-1/2 gallons water to a rolling
boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir
gently for a few moments with a wooden fork so the pasta won't stick
together. Cook until al dente, or somewhat resistant to the bite. Drain.
5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss
until the sauce is well blended with the pasta. Divide evenly onto
individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA
SAUCE:
1. Saute the onions in the oil until lightly browned.
2. Add the tomatoes and seasonings to taste; simmer 15 minutes. Leftover
sauce may be frozen-place it in a tightly lidded plastic container.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
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