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Penne With Sun Dried Tomatoes And Capers Recipe
|Sun-dried tomatoes||15 , minced (Not Oil Packed)|
|Hot water||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Onions||2 Medium, thinly sliced to make 2 cups|
|Garlic||6 Clove (30 gm), minced / pressed|
|Capers||3 Tablespoon, drained, rinsed|
|Minced fresh thyme/3/4 teaspoon dried thyme||1 1⁄2 Teaspoon|
|Minced fresh tarragon/1 1/2 teaspoons dried tarragon||1 Tablespoon|
|Green peas||1 Cup (16 tbs) (Fresh / Frozen)|
|Ground black pepper||To Taste|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Calories 655 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.4%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 6.6 mg
Sodium 511.9 mg21.3%
Total Carbohydrates 110 g36.8%
Dietary Fiber 15 g60%
Sugars 16.7 g
Protein 24 g48.4%
Vitamin A 95.7% Vitamin C 103.9%
Calcium 29.3% Iron 33.9%
*Based on a 2000 Calorie diet
Place the minced sun-dried tomatoes in a small bowl and cover them with the 1/2 cup of very hot water.
In a nonreactive skillet or heavy saucepan, heat the oil and saute the onions on medium heat, covered, for 3 minutes.
Chop the freshtomatoes and set them aside.
Drain the sun-dried tomatoes, reserving their liquid, and add them to the onions.
Stir in the garlic, capers, thyme, and tarragon.
Add the chopped fresh tomatoes, optional peas, and the reserved sun-dried tomato soaking liquid.
Saute, covered, until the tomatoes soften and lose their shape.
Add salt and pepper to taste.
As soon as the pasta water boils, stir in the penne, cover, and return to a boil.
Then uncover, and cook the pasta until al dente.
In a large warmed serving bowl, toss the hot pasta with the sauce, and stir in the chopped parsley.
Top with Parmesan and serve immediately.