Pasta Pomodoro with Capers

Pasta Pomodoro with Capers
Pasta Pomodoro with Capers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2 cups canned tomatoes, with their juice (28 oz. can)

  • 3 Tbs. olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 3/4 tsp. salt

  • 1/4 tsp. black pepper

  • 1/4 tsp. dried red pepper flakes

  • 2 Tbs. drained capers

  • 10 fresh basil leaves

  • 3/4 lb. spaghetti

  • 1/4 cup grated Parmesan cheese

  • 3 Tbs. chopped fresh flat parsley

Directions

Drain the tomatoes, reserving 1/2 cup of their juice. Chop. In a medium saucepan, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes and juice, salt and black pepper. Bring to a boil, reduce heat to low and simmer for 15 minutes. Add the red pepper flakes and capers and simmer about 5 minutes. Stir in the basil. Cook the spaghetti in boiling, salted water until just done, about 12 minutes. Drain. Toss the pasta with the sauce. Top with Parmesan and parsley.

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