Pasta with Sun Dried Tomato Viniagrette

Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking time: 45 minutes

This recipe can easily be multiplied, but once added to the pasta, does not work well as leftovers. The vinaigrette can be made in advance and stored in the refrigerator for about 2 days. Try using any extra vinaigrette as a spread on sandwiches.

Place the sun dried tomatoes in a small bowl.

Pour the boiling water over the tomatoes and let stand for 30 minutes.

Place the walnuts in a small skillet over medium high heat.

Toast for about 5 minutes. Shake the pan frequently, and adjust the heat so the nuts brown but do not burn.

Add the olive oil to the pan with the walnuts and swirl to coat the skillet.

Add the onions and cook for 5 to 7 minutes until softened, stirring frequently.

Place the onions and walnuts in a blender or mini-chopper.

Add the salt and lemon juice.

Process until smooth.

Add the sun dried tomatoes (but not the water they steeped in).

Process until smooth. Add liquid from the tomatoes 2 tablespoons at a time, to 1/2 cup (4 tablespoons), and process. Return the vinaigrette to the pan over very low heat to warm.

Place the 4 quarts water in a large pan over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes (or according to package instructions) until done.

Drain the pasta and return to the pan.

Reduce the heat to low and add the sauce, mozzarella, and capers.

Heat for about 2 minutes, folding gently, and serve.