Name: Pasta with Capers and Cherry Tomatoes
Yield: Makes 4 first-course servings
Ingredients: 6 tablespoons salt-packed capers*; 1 small red onion, halved lengthwise; 3 garlic cloves, smashed; 1/3 cup extra-virgin olive oil; 3 canned whole tomatoes (preferably San Marzano), chopped; 12 cherry tomatoes, quartered; 2 tablespoons chopped fresh mint; 1/8 teaspoon black pepper; 3/4 lb dried linguine; Garnish: fresh mint leaves

This recipe, from Lord and Baroncini's cookbook, calls for simmering a small amount of tomatoes for over an hour. The result is a rich, concentrated sauce.

Active time: 30 min Start to finish: 2 1/2 hr

Cooks' note:

Sauce can be made 3 days ahead and chilled, covered.

Recipe notes

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