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Ingredients

1 lb. Capellini pasta, cooked "al dente"
2 tsp. Olive oil
2/3 tsp. Garlic, minced
1/2 tsp.Shallot, minced
1/2 tsp.Italian herbs - oregano, basil, thyme
1/2 cupTomato, crushed
Pinch ofred chili flakes
1 tsp. Capers, drained
2 oz.Dry Vermouth
1/2 cup Raisins
2 tsp. Black olives, sliced
1/3 cup Chicken stock
1 tsp. Parsley, chopped
1 tsp.Butter
Salt to taste
Fresh ground black pepper to taste
Shaved Parmesan Reggiano to garnish
Toasted chopped walnuts to garnish

Method
Heat olive oil in a saute pan. Add garlic, shallots, tomatoes, red chili flakes and capers. Saute for 2 minutes. Deglaze with Vermouth. Bring to a simmer and reduce liquid by 1/2. Reduce heat. Add raisins, olives and chicken stock. Continue to simmer until sauce thickens. Stir in butter. Season with salt and pepper.

Heat cooked Capellini pasta in salted, simmering water. Drain well and add pasta to sauce. Toss gently, season with salt, pepper and fresh parsley.

Portion into warm pasta plates. Top with shaved Parmesan Reggiano and chopped walnuts.

Makes 4 Servings

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