Moosewood Restaurant Cooks At Home

[Guest guest]

Here is a recipe I adapted from Moosewood Restaurant Cooks At Home, it

was really good:

 

* 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 : Pasta Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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.

 

 

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NOTES : The original recipe did not have the pasta sauce and the

pureeing of the ingredients. If you like your sauce chunky, then do not

puree. In our house we do not like chunky sauces. Everything has to be

smooth.

 

RisaG