Ingredients
6 T good olive oil
4 T fresh basil snipped into strips
4 T capers
2 T lemon juice (fresh squeezed)
2 T sugar
1 t salt
2 cloves garlic pressed
6 tomatoes
1 lb Rigatoni
1/2 C parmesan cheese (quality)
Preparation
In a large bowl combine the oil, basil, capers, lemon juice, sugar, salt, garlic and tomatoes. Let rest in the refrigerator for several hours to meld the flavors. Meanwhile cook the pasta al dente, drain and refrigerate. An hour before serving add the pasta and cheese to the bowl and toss.
