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