1.5 pounds ripe tomatoes, seeded and chopped; reserve juice
2 teaspoons minced garlic
1 tablespoons chopped basil
1/3 cup olive oil
1 tablespoons red wine vinegar
salt and pepper to taste
12 ounces of dry capellini
4 quarts water, boiling
In a large bowl, combine the tomatoes, reserved tomato juice, garlic, oil, basil, vinegar and salt and pepper. Toss well to mix and set aside. Cook the capellini in the boiling water for about 8 to 10 minutes, until just tender. When done, drain the pasta and immediately pour into the bowl with the tomato sauce. Toss to mix and coat all the pasta. Serve at once on warmed plates.
Vegan Index | Recipe Index | Home