Penne with Sun-Dried Tomatoes and Capers

If you prefer, substitute ½ cup chopped fresh basil for the thyme and tarragon.

Author:Inspired by Moosewood at Home, pg. 190
Yield:4 to 6 servings
Cook time: 00:25
Category:Main Courses


15 sun-dried tomatoes (not packed in oil), minced
1/2 cups water, very hot
3 tbsp. olive oil
2 medium onions, thinly sliced (about 2 cups)
4 medium tomatoes
6 cloves garlic, minced or pressed
3 tbsp. capers, rinsed and drained
1 1/2 tsp. fresh thyme, minced (3/4 tsp dried)
1 tbsp. fresh tarragon, minced (1 1/2 teaspoons dried)
1 cups fresh or frozen green peas (optional)
to taste salt
to taste pepper
1 lb. penne pasta
1/2 cups fresh parsley, chopped
 Parmesan cheese, grated


  1. Brinng a large pot of water to a rapid boil. Place the minced sun-dried tomatoes in a small bowl and cover them with the ½ cup of very hot water. Set aside.
  2. In a non-reactive skillet or heavy saucepan, heat the oil and sauté 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 garlic, capers, thyme, and tarragon. Add the chopped fresh tomatoes, peas, and the reserved sun-dried tomato soaking liquid. Sauté, covered, until the tomatoes soften and lose their shape. Add salt and pepper taste.
  3. 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.
  4. 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.