15 sun-dried tomatoes — minced
2 med onions — thinly sliced
4 med tomatoes — chopped
6 cloves garlic — minced
3 tbsps capers — rinsed and drained
1 1/2 tsps fresh thyme — minced
1 tbsp fresh tarragon — minced
1 c fresh or frozen peas (opt) — thawed
salt and fresh-ground pepper — to taste 1 lb penne — cooked
1/2 c parsley — chopped
grated parmesan cheese
Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water. Set aside. In saute pan, heat some broth and saute onions on med heat, covered, 3 minutes. Drain sun-dried tomatoes, reserving their liquid, and add to onions. Stir in garlic, capers, thyme and tarragon. Add chopped tomatoes, peas and reserved tomato-soaking liquid. Saute covered until tomatoes soften and lose shape. Add salt and pepper to taste. Toss hot cooked pasta with sauce, stir in parsley, and top with parmesan.