Sun-dried tomato, garlic, and jalapeno pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Minced shallot |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Unsalted butter |
| ⅓ | cup | Finely chopped drained sun-dried tomatoes |
| ; packed in oil | ||
| 2 | tablespoons | Finely chopped pickled whole jalapeno; or to taste (wear |
| ; chiles, rubber gloves), up | ||
| ; to 4 | ||
| ½ | pounds | Lasagne noodles; broken into |
| ; bite-size pieces, | ||
| ; or wide egg noodles | ||
| 2 | tablespoons | Minced fresh parsley leaves |
| Freshly grated Parmesan as an | ||
| ; accompaniment | ||
Directions
In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender.
Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.
Serves 2.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.