By Rosario Cappadona
Ingredients
SERVINGS: 4-6 Serving(s)
- 1 pound spaghetti
- 1½ cups fresh tomatoes
- Extra virgin olive oil
- Fresh basil
- Oregano
- ½ tablespoon Pantelleria capers in sea salt, rinsed well in cold water and chopped
- 1 clove garlic, finely chopped
- Parmesan cheese
Preparation
Boil the tomatoes, drain, peel them, remove the seeds and place them in a soup bowl. Cut them with a fork and season with olive oil. Add the basil, a generous pinch of oregano, capers and garlic. Cover the soup bowl with a plate and let the ingredients sit for 15 minutes. Cook the spaghetti, rinse when al dente and cover with the sauce. Serve and sprinkle with abundant parmesan.
