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Capellini Capresť
from the summer kitchen of Sharmagne Leland-St. John

Balsamic vinegar
Virgin olive oil
Garlic, to taste
Kalamata olives
Tear drop tomatoes
Fresh basil shredded
Buffalo mozzarella cheese,
Capellini, cooked and drained

This is a cold pasta sauce to be served over hot pasta. It will be to your taste.

Mince the garlic cloves and put them into a combination of olive oil and the vinegar
3 to 1 ratio. Let steep for at least two hours in a non metal bowl covered with plastic

Slice the tomatoes in half, pit the olives, dice the mozzarella into small pieces, and shred
the basil.

Cook the capellini according to package directions and drain well.

In a large non metal bowl combine the vinegar and oil mixture and the olives, tomatoes and
shredded basil. Mix well, then add the pasta. Toss and serve.

Note: Do not allow the cheese to sit in the oil for any long period of time.

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