In one pot:
- 1/2 large onion diced
- Garlic minced
- Tomato paste
- 1 can fire-roasted tomato (~28 oz)
- 1 can sun-dried tomato, drained & juliened (~8 oz)
- 1 jar capers, drained (~3.5 oz)
- 1 lb box of fusilli or similiar
- ~4 cups stock (enough to cover pasta)
- S&P
Cook onion, garlic, & tomato paste then add rest of the ingredients. Bring to boil then simmer till pasta is cooked ~15 min. Garnish with basil and a dollop of ricotta.
