CAPELLINI ALLA RAMATUELLE (with basil and fresh tomatoes, for four)

¼ to ½ cup extra virgin olive oil

3 cloves garlic, crushed

3 large, ripe tomatoes, chopped (3 pounds)

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon sugar (optional)

¼ teaspoon freshly ground black pepper

1 cup chopped fresh basil leaves

¾ pound capellini (angel’s hair pasta)

finely grated Parmigiano-Reggiano to accompany

---

1. Pour olive oil into a large serving bowl and rub the garlic cloves around in the oil.

2. Add the chopped tomatoes, lemon juice, salt, sugar (if using) and chopped basil leaves. Stir a few times and let it stand while you prepare the pasta (at least 10 minutes).

3. When the capellini is done (in 4 to 5 minutes), drain it and toss it with the sauce. Serve immediately with Parmigiano alongside.

NOTE:  The garlic cloves can be removed before adding the capellini.  Other ingredients, like 2 roasted, chopped yellow bell peppers, ½ cup pitted and halved black olives, 1 cup coarsely grated mozzarella, 2 tablespoons balsamic vinegar, or herbs such as parsley or mint, can be added.

 

 

adapted from Gourmet Magazine, July, 2006