Penne with Sun-Dried Tomatoes and Capers

15 sun-dried tomatoes -- minced

2 med onions -- thinly sliced

4 med tomatoes -- chopped

6 cloves garlic -- minced

3 tbsps capers -- rinsed and drained

1 1/2 tsps fresh thyme -- minced

1 tbsp fresh tarragon -- minced

1 c fresh or frozen peas (opt) -- thawed

salt and fresh-ground pepper -- to taste 1 lb penne -- cooked

1/2 c parsley -- chopped

grated parmesan cheese

Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water. Set aside. In saute pan, heat some broth and saute onions on med heat, covered, 3 minutes. Drain sun-dried tomatoes, reserving their liquid, and add to onions. Stir in garlic, capers, thyme and tarragon. Add chopped tomatoes, peas and reserved tomato-soaking liquid. Saute covered until tomatoes soften and lose shape. Add salt and pepper to taste. Toss hot cooked pasta with sauce, stir in parsley, and top with parmesan.