Date: Wed, 30 Aug 1995 08:38:59 -0700
From: willyams@ix.netcom.com (Bob Williams)
Adapted from "Moosewood Restaurant Cooks at Home," pub. by Simon and
Schuster. I made it without the Parmesan and parsley, and it was great!
Penne with Sun-Dried Tomatoes and Capers
15 sun-dried tomatoes (not packed in oil), minced
1/2 cup very hot water
vegetable stock for sauteeing
2 medium onions, thinly sliced (about 2 cups)
4 medium tomatoes
6 garlic cloves, minced or pressed
3 tbls capers, rinsed and drained
1-1/2 tsp. minced fresh thyme (3/4 tsp. dried)*
1 tbsp. minced fresh tarragon (1-1/2 tsp. dried)*
1 cup fresh or frozen green peas (optional, but I say go for it)
salt and ground black pepper
1 pound penne pasta
1/2 cup chopped fresh parsley
grated (soy) Parmesan cheese
*if you prefer, substitute 1/2 cup fresh chopped basil for the thyme and
tarragon.
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.
kwvegan vegan