Tomato Caper
Instructions
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 broth and saute
the onions on medium heat, covered, for 3 minutes. Chop the fresh tomatoes
and set 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 fresh chopped tomatoes, optional peas, and the reserved sun-dried
tomatoes 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.
