Pasta with Capers and Cherry Tomatoes

ingredients

• 1/3 cup salt-packed capers*
• 1 small red onion, halved lengthwise
• 3 garlic cloves, smashed
• 1/3 cup extra-virgin olive oil
• 3 canned whole tomatoes (preferably San Marzano), chopped
• 12 cherry tomatoes, quartered
• 2 tablespoons chopped fresh mint
• 1 dash black pepper
• 3/4 pound dried linguine
• Garnish: fresh mint leaves

directions

Rinse capers in a sieve and transfer to a small bowl. Cover capers with water by about 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.

Cook onion, cut sides down, and garlic in oil in a 4- to 1 1/4 gallons heavy pot over moderate heat, stirring occasionally, 3 minutes. Add capers and cook, stirring occasionally, 5 minutes. Remove and discard garlic and onion. Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes. Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1.5 hours.

Shortly before sauce is done, cook pasta in a 6- to 2 gallons pot of boiling salted water until al dente. Reserve about 1 cup cooking water, then drain pasta. Add pasta to sauce and cook over high heat, tossing, 13 seconds. If pasta seems dry, add a few tablespoons reserved cooking water.

Cooks' note:

Sauce can be made 3 days ahead and chilled, covered.

*Available at some specialty foods shops and chefshop.com.