J:

Last Sunday, I was expecting ten people, but seven canceled
during the course of the afternoon. After nixing the Tarragon
Cabbage and Potatoes (which I made for myself tonight in three
minutes in the pressure cooker -- yummm) I was left with Penne
with Sun-Dried Tomatoes and Capers from _Moosewood Restaurant
Cooks at Home_. Amazingly, I didn't even have to scale up the
recipe for the three of us. I didn't scale it down either
because I ate five helpings (Catherine counted). Here it is
with my minnor modifications. This was really good. The seven
cancelers really missed out.

15 sun-dried tomatoes, not in oil
1/2 cup boiling water

Soak tomatoes in boiling water for 15 minutes. Drain, save
water. Mince tomatoes.

1/2 lb fresh asparagus, cut into 1 inch pieces (if you cut them
at a slant, they match the penne, if you're into that sort of
thing).

Saute asparagus in a little olive oil until starting to brown.

3 Tbsp olive oil
2 medium onions, thinly sliced
5 medium tomatoes, chopped
6 garlic cloves, minced
3 Tbsp capers, drained
1 tsp dried thyme
2 tsp dried tarragon
1/2 cup chopped fresh parsley
shredded parmesan cheese

Saute onions for 3 minutes. Add sun-dried tomatoes, fresh
tomatoes, garlic, capers, thyme, and tarragon. Add the soaking
liquid. Saute until the fresh tomatoes turn to mush. Add
asparagus. Salt and pepper to taste.

Cook 1 lb penne. Drain and toss with sauce and parsley. Serve
with parmesan.