Instructions: 1. Heat the olive oil in a medium skillet. Add the garlic and turn with a spoon for about 30 seconds.

2. Add the basil, capers, caper brine, and white wine and cook for 2 minutes.

3. Add the marinara sauce and bring to a boil. Cook an additional 3 minutes. Remove from heat and keep warm.

4. In a large soup kettle or pot, bring 1-1/2 gallons water to a rolling boil over high heat, adding the butter and 1 tbs. salt. Add the pasta; stir gently for a few moments with a wooden fork so the pasta wont stick together. Cook until al dente, or somewhat resistant to the bite. Drain.

5. Place the cooked pasta and caper sauce in a large mixing bowl. Toss until the sauce is well blended with the pasta. Divide evenly onto individual plates. Sprinkle with Parmesan cheese and parsley. MARINARA SAUCE:
1. Saute the onions in the oil until lightly browned.

2. Add the tomatoes and seasonings to taste; simmer 15 minutes. Leftover sauce may be frozen-place it in a tightly lidded plastic container.

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