PASTA in sw sauce

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* Exported from MasterCook *

 

Pasta In Southwestern Sauce

 

Recipe By :Mary Carroll

Serving Size : 2 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup dry sherry

1 teaspoon olive oil

1 tablespoon minced fresh garlic

1/4 cup minced shallots

4 oil-packed sun-dried tomatoes -- drained and coarsely

chopped

2 tablespoons finely chopped pitted whole jalapeno

peppers

2 large ripe tomatoes -- seeded and coarsely chopped

(or 1-1/2 cups chopped canned plum

tomatoes)

1/2 pound fresh pasta of choice

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

 

Heat sherry and oil to bubbling in a heavy skillet over medium-high heat. Add

garlic and shallots and saute for 3 minutes, stirring.

 

Add sun-dried tomatoes, jalapeno peppers and regular tomatoes. Reduce heat to

low. Cook, stirring occasionally, for 20 minutes.

 

While sauce simmers, bring a large pot of water to a boil and cook pasta 3-5

minutes or until tender. Stir often to prevent sticking.

 

Drain pasta well. Rinse briefly with hot water to remove excess starch, and

drain again.

 

Add pasta to sauce in skillet, sprinkle with basil and parsley. Toss well with

sauce and serve immediately.

 

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Helpful Hints: Select a fresh pasta that contains no egg yolks; otherwise, you

will add cholesterol to the dish.

 

For added color and taste, use fresh pastas made with spinach, artichoke, beet

and other flavors.

 

To reduce spiciness, remove seeds and inner ridges from jalapenos before

chopping. To tame further, use less jalapeno.

 

Description:

" Two tomatoes with jalapeno and herb sauce on lasagnette. "

Source:

" Vegetarian times Recipes Card "

 

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Per Serving (excluding unknown items): 735 Calories; 34g Fat (40.4% calories

from fat); 19g Protein; 95g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol;

606mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 6 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 20130 0 1448 -10088 0 0 2836 0 0

 

 

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