Cavatappi with Olive-Caper Sauce

10 sun-dried tomato halves (not packed in oil)
2 tsp olive oil
1 red onion, chopped
20 small kalamata or gaeta olives, pitted and chopped
1/4 cup chopped basil
1 tsp marjoram
freshly ground pepper, to taste
1 cup low-sodium vegetable broth
2 TBSP dry white wine
1 TBSP capers, drained and minced
2 Cups cavatappi

Soak the sun-dried tomatoes in warm water to cover until soft, about 15 minutes, Drain and pat dry with paper towels, then chop them.

Heat the oil in a nonstick skillet, then add the tomatoes, onion, olives, basil, marjoram, and pepper. Saute until the onion is tender, then stir in the broth, wine and capers. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.

Meanwhile, cook the cavatappi according to package directions. Drain and put in a serving bow. Top with the sauce and toss to coat.

Serves 4

Points per serving: 6