This recipe, from Lord and Baroncini's cookbook, calls for simmering a small amount of tomatoes for over an hour. The result is a rich, concentrated sauce.
Active time: 30 min Start to finish: 2 1/2 hr
Sauce can be made 3 days ahead and chilled, covered.
Recipe information
Yield
Makes 4 first-course servings
Ingredients
Preparation
Step 1
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.
Step 2
Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart 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 1/2 hours.
Step 3
Shortly before sauce is done, cook pasta in a 6- to 8-quart 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, 10 to 15 seconds. If pasta seems dry, add a few tablespoons reserved cooking water.
Step 4
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