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.