Sun-Dried Tomato, Garlic, and Jalapeño Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 tablespoon minced garlic |
1/4 cup minced shallot |
2 tablespoons olive oil |
1 tablespoon unsalted butter |
1/3 cup finely chopped drained sun-dried tomatoes packed in oil |
2 to 4 tablespoons finely chopped pickled whole jalapeño chiles, or to taste (wear rubber gloves) |
1/2 pound lasagne noodles, broken into bite-size pieces, or wide egg noodles |
2 tablespoons minced fresh parsley leaves |
freshly grated parmesan as an accompaniment |
Directions:
1. 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 jalapeños, 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.
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