Photo: Leigh Beisch; Styling: Sara Slavin
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
2. Stir in pepper and next 3 ingredients (through broth); bring to a boil.
3. Add tomatoes; reduce heat and simmer 10 minutes.
4. Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($10.99) does the job well.