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

　　

Ingredients

Makes 4 first-course servings

　　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

　　

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

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

　　Cooks' note:

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