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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Penne with Sun-Dried Tomatoes and Capers
from Vegetarian Resource Center - Boston, USA

  • 15 sun-dried tomatoes (not packed in oil), minced
  • 1/2 cup very hot water
  • vegetable stock for sauteeing
  • 2 medium onions, thinly sliced (about 2 cups)
  • 4 medium tomatoes
  • 6 garlic cloves, minced or pressed
  • 3 tbls capers, rinsed and drained
  • 1-1/2 tsp. minced fresh thyme (3/4 tsp. dried)*
  • 1 tbsp. minced fresh tarragon (1-1/2 tsp. dried)*
  • 1 cup fresh or frozen green peas (optional, but I say go for it)
  • salt and ground black pepper
  • 1 pound penne pasta
  • 1/2 cup chopped fresh parsley
*if you prefer, substitute 1/2 cup fresh chopped basil for the thyme and tarragon.

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 nonreactive skillet or heavy saucepan, heat the broth and saute the onions on medium heat, covered, for 3 minutes.
Chop the fresh tomatoes and set 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 fresh chopped tomatoes, optional peas, and the reserved sun-dried tomatoes soaking liquid.
Saute, 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 and serve immediately