Pasta with Capers and Cherry Tomatoes

• 6 tablespoons 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
• 1/8 teaspoon black pepper
• 3/4 lb dried linguine
• Garnish: fresh mint leaves

1. Rinse capers in a sieve and transfer to a small bowl.
2. Cover capers with water by about 2 inches and soak 30 minutes.
3. Drain, then repeat soaking.
4. Drain and rinse capers, then squeeze dry and coarsely chop.
5. Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes.
6. Add capers and cook, stirring occasionally, 5 minutes.
7. Remove and discard garlic and onion.
8. Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes.
9. Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 1/2 hours.
10. Shortly before sauce is done, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
11. Reserve about 1 cup cooking water, then drain pasta.
12. Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds.
13. If pasta seems dry, add a few tablespoons reserved cooking water.
14. *Available at some specialty foods shops and chefshop.com.

salt, red onion, garlic, extravirgin olive oil, tomatoes, tomatoes, fresh mint, black pepper, linguine, mint leaves

Taken from www.epicurious.com/recipes/food/views/pasta-with-capers-and-cherry-tomatoes-108999 (may not work)