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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.

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