RisaG posted 1/30/99
* Exported from MasterCook *
Penne with Sun-Dried Tomatoes and Capers
Recipe By : Adapted from Moosewood Restaurant Cooks At Home
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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15 sun-dried tomatoes, not packed in oil -- minced
1/2 cup very hot water
3 tbsp. olive oil
2 medium onions -- thinly sliced
4 medium tomatoes
6 cloves garlic -- minced or pressed
3 tbsp. capers -- rinsed and drained
1 1/2 tsp. fresh thyme -- minced
1 tbsp. fresh tarragon -- minced
1 cup fresh or frozen peas
salt and pepper
1 lb. penne pasta
1/2 (26 oz.) jar tomato-basil pasta sauce
1/2 cup parsley -- chopped
Parmesan cheese -- grated
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 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 fresh tomatoes and set them aside. Drain the
sun-dried tomatoes, reserving their liquid, and add them to the onions. Stir in the garlidc, capers, thyme and tarragon. Add the chopped fresh tomatoes, optional peas, and the reserved liquid from soaking the sun-dried tomatoes.
Saute, covered, until the tomatoes soften and lose their shape. Stir in the tomato-basil pasta sauce. Add salt and pepper to taste. Take an immersion blender and puree the whole sauce. Put over low heat and keep warm.
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 cheese and serve immediately.
Notes : The original recipe did not have the pasta sauce and the pureeing of the ingredients.