Capellini Ann Hand

(recipe courtesy of Café Milano)

2 Tb. Extra virgin olive oil

½ cup chopped celery

½ cup chopped carrots

½ cup chopped onion

1 can (approx. 16 oz.) plum tomatoes (Italian canned)

10 basil leaves

5 cloves garlic

¼ cup extra virgin olive oil

Angel hair pasta

Rock salt (for pasta water)

½ cup cherry tomatoes (fresh, cut in half)

5 cloves garlic

5-6 leaves fresh basil

2 Tb. extra virgin olive oil plus finishing drizzle

Tomato Sauce:

Heat 2 Tb. Extra virgin olive oil in a frying pan. Add chopped celery, carrots, and onions and sauté over medium heat until golden brown. Cover and allow to sweat. Add Italian plum tomatoes and bring to a boil. Reduce heat and simmer about 20-25 minutes. Remove from heat.

Heat ¼ cup extra virgin olive oil in a sauté pan. Add garlic cloves and sauté until they are golden. Remove from heat and add fresh basil leaves. Add oil, garlic and basil into the prepared tomato mixture.

Process mixture through a food mill to produce a smooth sauce. Can be prepared ahead and held refrigerated for one or two days.

To Prepare Pasta:

Heat salted water to a rolling boil. Add pasta and return to boil.

Meanwhile, sauté garlic cloves in extra virgin olive oil with fresh cherry tomatoes. Remove garlic. Once the cherry tomatoes are cooked, add some tomato sauce and fresh basil and heat through.

Strain pasta and stir into sauce, continuing to heat for about a minute more. Add a splash of extra virgin olive oil and serve immediately.