CAPELLI D ANGELO RECIPES

Steps:

• Heat the oil in a skillet, roast the onions and the garlic for 2-3 minutes.
• Add the prosciutto, the tomatoes, the cream, the wine, and the parmesan. Season well. Cook over low-medium heat for about 15 minutes and stir occasionnally.
• Add the coriander and let simmer for an additionnal 5 minutes.
• Meanwhile, prepare the pasta according to their instructions.
• Serve the sauce over the capelli d'Angelo, with a lemon quarter on each plate so the guests can squeeze just the right amount of lemon juice on their pasta.

Steps:

• 1. Heat the extra virgin olive oil in a medium skillet. Add in the garlic and turn with a spoon for about 30 seconds. 2. Add in the basil, capers, caper brine, and white wine and cook for 2 min. 3. Add in the marinara sauce and bring to a boil. Cook an additional 3 min. Remove from heat and keep hot. 4. In a large soup kettle or possibly pot, bring 1-1/2 gallons water to a rolling boil over high heat, adding the butter and 1 tbs. salt. Add in the pasta; stir gently for a few moments with a wooden fork so the pasta will not stick together. Cook till al dente, or possibly somewhat resistant to the bite. Drain. 5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss till the sauce is well blended with the pasta. Divide proportionately onto individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA SAUCE:1. Saute/fry the onions in the oil till lightly browned. 2. Add in the tomatoes and seasonings to taste; simmer 15 min. Leftover sauce may be frzn-place it in a tightly lidded plastic container.