FOR 6 SERVINGS:

• 1 lb. 1 1/2 oz. tomatoes
• 3 cloves garlic
• 2 hot red peppers 
• 1 tbsp. capers
• 10 basil leaves
• 1 tbsp. chopped parsley
• 1 pinch oregano
• 6 2/3 tbsp. extra-vergine olive oil
• 1 lb. tagliatelle
• salt

Scald the tomatoes, then remove the skins and cut them into small pieces. Pound the garlic, hot red pepper, some capers, basil, parsley and oregano in a mortar or pure, them in a blender, in the process blending in half of the oil. Put the mixture in a soup bowl and add the remaining capers and the tomatoes. Pour over the remainder of the oil and allow the mixture to macerate for about 2 hours. Boil the pasta in salted water and drain it when it has cooked al dente. Add the sauce to the tagliatelle, blend well, add salt to taste and serve.