Pasta in southwestern sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry sherry |
| 1 | teaspoon | Olive oil |
| 1 | tablespoon | Fresh garlic; minced |
| ¼ | cup | Shallots; minced |
| 4 | Oil-packed, sun-dried tomatoes; drained and coarsely chopped | |
| 2 | tablespoons | Pickled whole jalapeno peppers; finely chopped |
| 2 | larges | Ripe tomatoes; seeded and coarsely chopped OR |
| 1½ | cup | Canned plum tomatoes;chopped |
| ½ | pounds | Fresh pasta of choice |
| 2 | tablespoons | Fresh basil; chopped |
| 2 | tablespoons | Fresh parsley; chopped |
Directions
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, jalapenos 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 mintues, or until tender. Stir often to prevent sticking.
Drain pasta well. Rinse breifly with hot water to remove excess starch, and drain again.
Add pasta to sauce in skilelt, sprinkle with basil and parsley. Toss well with sauce and serve immediately.
Helpful hints:
Select a fresh pasta that contains no egg yolks; otherwise, you will add cholesterol to the dish. (Note: Vegan pastas are available) 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.
Per serving: 282 calories; 8 g prot; 2 g fat; 45 g carb; 0 chol; 155 mg sod; 1 g fiber
Source: "The Best of Vegetarian Times" recipe card sample/MM by DEEANNE