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Recipe Categories: aidyl's HOME PAGEDESSERTS PASTA

Pasta Stephanie

This recipe is based on the dish served at Once Upon a Vine here in St. Louis.





List of Ingredients



• 1 large lemon
  
• 12 oz. cooked capellini (angel hard)
  
• 1/2 cup Olive Oil, divided
  
• 3 cups diced fresh Roma tomatoes (others may be substituted, but drain first)
  
• 2 Tbl minced, fresh garlic
  
• 1 (3oz.) jar capers, rinsed (1/4 cup)
  
• 2 Tbl fresh basil, chifonnade (cut into thin ribbons before measuring)
  
• 1/2 cup white wine
  
• salt
  
• ground pepper
  
• fresh parmesan
  






Instructions



1. Grate zest from lemon, set aside. Juice lemon, measure 1/4 cup, set aside.
   
2. Cook pasta according to package directions; drain well. Toss with 1 Tbl olive oil. Set aside.
   
3. Saute tomatoes, garlic and capers with remaining 7 Tbl olive oil until garlic is soft and tomatoes are heated through. Remove pan from heat; stir in basil and wine. Return to heat; let boil until alcohol cooks off, about 4 minutes.
   
4. Add cooked pasta; toss. Stir in lemon juice and zest; salt and pepper to taste.
   






Final Comments


1. If you use tomatoes other than Romas, squeeze out some of the juice.

2. I reduce the amount of olive oil a tad and make it up a bit with wine and some chopped black olives.

3. This dish is great served with grilled chicken that has been marinated - one suggestion - olive oil, lemon, white wine, salt, pepper, garlic, rosamary, and thyme.