Penne With Sun Dried Tomatoes And Capers
|Sun-dried tomatoes||15 , minced (Not Packed In Oil)|
|Hot water||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Onions||2 Medium, thinly sliced to make about 2 cups|
|Garlic||6 Clove (30 gm), minced or pressed|
|Capers||3 Tablespoon, drained, rinsed|
|Minced fresh thyme/3/4 teaspoon dried||1 1⁄2 Teaspoon|
|Minced fresh tarragon/1 1/2 teaspoons dried||1 Tablespoon|
|Green peas||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Ounce|
|Ground black pepper||To Taste|
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.
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.