2 oz. pine nuts
2/3 c. sun dried tomatoes
3 tbsp. extra virgin olive oil
1 med. onion, diced
4 cloves garlic, thinly sliced
2 tbsp. capers, rinsed
Grated Parmesan cheese to taste

Roast pine nuts in shallow baking dish at 350 degrees until lightly brown, 5-7 minutes. Watch carefully and shake the pan a few times to prevent burning. Remove and set aside. Place sun-dried tomatoes in a bowl and cover with about 2 cups boiling water. Allow to stand until softened. Remove tomatoes and cut into small pieces, poultry shears work best.

Reserve 1 12/ cups of "soaking" water. In large pan, heat oil. Saute garlic and onions until tender. Stir in reserved water, tomato pieces, capers, pine nuts, and mix well. Heat through. Serve over linguini and sprinkle on Parmesan cheese.