• 1 lb. fresh plum tomatoes (peeled, seeded & coarsely chopped)
  • 1/2 c. fresh basil leaves (coarsely chopped)
  • 1/2 (3-1/4 oz.) jar capers (drained & rinsed)
  • 1-1/2 tbsp. sherry vinegar
  • Dash salt
  • Dash freshly ground pepper
  • 1/2 lb. capellini or angel hair pasta
  • 3 oz. THC olive oil


Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator.

Blend capers, vinegar, salt and pepper into tomato mixture. Slowly heat.

Bring large amount of salted water to rapid boil; add pasta and cook until al dente; drain well. Add enough oil to coat. Toss with tomato mixture.