Pasta With Fresh Tomato And Basil Sauce
|Ripe tomatoes||2 Pound|
|Chopped basil||1 Cup (16 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Capers||3 3⁄4 Ounce, drained, rinsed (1 Jar)|
|Ground black pepper||To Taste|
|Pasta shells||1 Pound|
|Extra virgin olive oil||1 Cup (16 tbs)|
Peel, seed, and chop tomatoes. Combine tomatoes with basil and marinate at room temperature for 1-2 hours, or overnight in the refrigerator.
Blend vinegar and capers, add salt and pepper to taste. Pour over tomato mixture and toss until combined.
Bring a large amount of salted water to a boil. Cook pasta until "al dente" and drain well.
Transfer pasta to a platter, pour olive oil over and toss until well coated. Mix in the marinated tomatoes. Let stand at least 30 minutes.
Serve at room temperature or refrigerate several hours and serve cold.