Notta Pasta with Tomato, Basil and Caper Sauce recipe

Ingredients:
1 box ( 1 lb / 454 g ) Notta Pasta, any type

3
pounds fresh plum tomatoes

1/3 cup extra virgin olive oil


1 medium onion, chopped

6 cloves garlic, minced


1/4 teaspoon crushed red pepper

1 tablespoon capers


1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon
ground black pepper

1/4 cup fresh minced basil

Procedures:
1 Put a
large pot of salted water on to boil while you prepare tomatoes.
2
Core tomatoes and cut a small x on the opposite end. Set a large pot of ice
water next to the range top.
3 When the water is at a full boil, add
the tomatoes. Time one minute and scoop out the tomatoes with a slotted
spoon, dropping them into the ice water for 2 minutes.
4 Slip skins off
by rubbing between hands or with a small paring knife. Dice into 1/4"
pieces.
5 Heat olive oil in a large skillet over medium high heat. Add
the onions. Sauté 3 to 4 minutes or until golden.
6 Turn heat down to
medium. Add garlic and red pepper. Sauté 1 to 2 minutes more, being careful
not to burn the garlic.
7 Add tomatoes, capers, sugar, salt and black
pepper. Stir well and bring to a boil. Turn heat down and simmer hard for 6
to 7 minutes.
8 Add basil to the sauce and simmer for 3 minutes more.

9 While the sauce is simmering cook the Notta Pasta according to
directions for pasta. Noodles are done when they are firm but tender. Rinse
quickly with water, drain and toss with a splash of olive oil.
10
Serve the hot sauce over the rice noodles for the fresh taste of summer.