Penne With Sun Dried Tomatoes And Capers Recipe
Ingredients
| 15 sun-dried tomatoes (not packed in oil), minced | ||
| 1/2 cup very hot water | ||
| Olive oil | 3 Tablespoon | |
| Onions | 2 Medium, thinly sliced | |
| Tomatoes | 4 Medium | |
| Garlic | 6 Clove (5gm), pressed | |
| Capers | 3 Tablespoon, drained, rinsed | |
| Thyme | 1 1/2 Teaspoon, minced | |
| Dried tarragon | 1 Tablespoon, minced | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Penne | 1 pound | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
Directions
Bring a large covered pot of water to a rapid boil.
Place the minced sun-dried tomatoes in a small bowl and cover them with the 1/2 cup of very hot water.
Set aside.
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.
Drain well.
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.
Place the minced sun-dried tomatoes in a small bowl and cover them with the 1/2 cup of very hot water.
Set aside.
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.
Drain well.
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.
Chef
