*  Exported from  MasterCook  *

               Sun-Dried Tomato, Garlic, & Jalapeno Pasta

Recipe By     : Gourmet Magazine, June 1992
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta & Pasta Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Garlic -- minced
     1/4  c             Shallot -- minced
   2      tb            Olive oil
   1      tb            Unsalted butter
     1/3  c             Oil-packed sun-dried tomatoes --
                        - finely chopped
   2      tb            Jalapeno peppers --
                        - finely chopped
     1/2  lb            Lasagna or wide egg noodles --
                        - broken into bite-size pieces
   2      tb            Fresh parsley -- minced
                        Parmesan -- freshly grated
                        - (optional)

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, jalapeños, and salt to taste, and cook the mixture,
stirring occasionally, for 20 minutes. To a kettle of boiling salted
water add the lasagna 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.


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