• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Capelli D'angelo

  • Recipe Submitted by on

Category: Pasta

 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


2 sm Onions; diced
1/4 c Oil
2 qt Pureed tomatoes
Salt and pepper

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

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

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.



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