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Pasta
Capricciosa (Pasta
with Capers and Mint)
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Serves
6
1/3
cup capers, rinsed
3
or 4 garlic cloves
3/4 fresh mint leaves
2
cups plain tomato sauce
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1/2
cup cream
1 and 1/4 pounds rigatoni, cookedand drained
grated parmesan cheese.
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Place
the capers, garlic, and mint leaves together on board a or in a
chopping bowl
and chop them fine.
Add to the heated tomato sauce.
Simmer for 5 minutes, then add the cream.
Simmer without boiling, stirring constantly, for 1 minute, until
well assimilated.
Pour over pasta and serve with grated parmesan.
In the heat of summer 1 often forgo the cream, and find the result
to be every bit as good.
Copyright: Mary Taylor Simeti, "POMP AND SUSTENANCE,
TWENTY FIVE CENTURIES OF SICILIAN FOOD" Knopf, NY 1989
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