Pasta Pomodoro with Capers

By á-2053

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

Preparation

Step 1

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.