Pasta in Southwestern Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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From a very old Vegetarian Times magazine. I don't know how southwestern sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta. Ingredients:
1/4 cup dry sherry |
1 teaspoon olive oil |
1 tablespoon fresh garlic, minced |
1/4 cup shallot, minced |
4 sun-dried tomatoes packed in oil, drained and coarsley chopped |
2 tablespoons pickled jalapeno peppers, finely chopped |
2 large tomatoes, seeded and coarsley chopped |
1/2 lb fresh pasta |
2 tablespoons fresh basil, chopped |
2 tablespoons fresh parsley, chopped |
Directions:
1. Heat the sherry and oil in a heavy skillet over med-high until it boils.
2. Saute the garlic and shallots for 3 minutes, stirring.
3. Add the both types of tomatoes and the jalapenos.
4. Reduce heat to low, and cook for 20 minutes. Stir occasionally.
5. While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
6. Drain the pasta, rinse briefly with hot water, and drain again.
7. Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
8. Toss pasta and sauce together, then serve immediately.
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