Penne with Sun-Dried Tomatoes & Capers

This penne dish builds a sauce from two kinds of tomatoes: sun-dried for concentrated, intense sweetness and fresh chopped tomatoes that cook down into a loose, chunky sauce. The combination gives you depth that neither could deliver alone.

The sun-dried tomatoes get rehydrated in boiling water first, and that soaking liquid goes right into the sauce. It’s packed with tomato flavor and adds body without needing cream or oil. The whole sauce is built on broth instead of olive oil, keeping it remarkably light.

Six cloves of garlic and three tablespoons of rinsed capers push the flavor into bold, Mediterranean territory. Fresh thyme and tarragon add herby complexity that dried herbs just can’t match here.

Green peas stirred in at the end bring a pop of color and sweetness that balances the briny capers and tangy tomatoes. Toss everything with hot penne, finish with chopped parsley and grated Parmesan.

Chef Tips

• Rinse and drain the capers before adding. Straight from the jar, they can be overwhelmingly salty.
• Save the sun-dried tomato soaking liquid. Pouring it down the drain is like throwing away a concentrate of pure tomato flavor.
• Cook the fresh tomatoes covered until they break down and lose their shape. This takes a few minutes but creates a proper sauce texture.
• Toss the pasta while it’s still hot so it absorbs the sauce rather than sitting on top.

Variations

• Add a pinch of red pepper flakes with the garlic for some heat.
• Toss in sliced black olives with the capers for an even more Mediterranean profile.
• Swap peas for chopped artichoke hearts for a heartier, chunkier sauce.