Ingredients
sun-dried tomatoes (not packed in oil) - 15, minced
olive oi - l 3 tbsp.
onions - 2, thinly sliced
tomatoes - 4
garlic - 6 cloves, minced
capers - 3 tbsp., rinsed and drained
thyme - 1- 1/2 tbsp. minced fresh or 3/4 tsp. dried
tarragon - 1 tbsp. minced fresh or 1 1/2 tsp. dried
green peas (optional, but recommended) 1 cup
salt and ground black pepper
penne pasta - 1 lb.
parsley - 1/2 cup, chopped fresh
vegan grated Parmesan "cheese" to taste
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 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, optional peas, and the reserved sun-dried tomato soaking liquid. Sauté, 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. 4-6 servings.
sun-dried tomatoes (not packed in oil) - 15, minced
olive oi - l 3 tbsp.
onions - 2, thinly sliced
tomatoes - 4
garlic - 6 cloves, minced
capers - 3 tbsp., rinsed and drained
thyme - 1- 1/2 tbsp. minced fresh or 3/4 tsp. dried
tarragon - 1 tbsp. minced fresh or 1 1/2 tsp. dried
green peas (optional, but recommended) 1 cup
salt and ground black pepper
penne pasta - 1 lb.
parsley - 1/2 cup, chopped fresh
vegan grated Parmesan "cheese" to taste
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 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, optional peas, and the reserved sun-dried tomato soaking liquid. Sauté, 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. 4-6 servings.