1 C. coarsely chopped fresh basil leaves

3 T. sherry vinegar

1 3-1/4 oz jar capers, drained and rinsed

salt and pepper to taste

1 lb. capellini or angel hair pasta

1/4 to 1/2 C. olive oil (preferably extra-virgin)

 

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.