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SUN-DRIED TOMATO, GARLIC, & JALAPENO PASTA
Recipe By : Gourmet Magazine, June 1992
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pasta & Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon minced garlic
1/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon unsalted butter
1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
2 tablespoons jalapeno peppers -- finely chopped
1/2 pound lasagna noodles -- broken into
bite-size pieces, or wide egg noodles
2 tablespoons fresh parsley -- minced
freshly grated Parmesan (optional)
In a heavy skillet cook the garlic and the shallot in the oil and the butter ov
er
moderately low heat, stirring, for 5 minutes, add the tomatoes, the
jalapeņos, a
nd
salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To
a
kettle of boiling salted water add the lasagna gradually, stirring, and boil it
, stirring,
until it is tender. Drain the pasta in a colander and rinse it briefly under ho
t water.
Add the pasta and the parsley to the skillet and toss the mixture well. Serve t
he
pasta with the Parmesan.
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