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Penne With Sun Dried Tomatoes And Capers

Chef.Foodie's picture
Ingredients
  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
  Tomatoes 4 Medium
  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)
  Penne 1 Pound
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Ounce
  Salt To Taste
  Ground black pepper 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday
Servings: 
4

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