Pasta with Capers and Cherry Tomatoes

From Gourmet Magazine, January 2004

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

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.
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.
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.
Cooks' note:Sauce can be made 3 days ahead and chilled, covered.
*Available at some specialty foods shops and chefshop.com