Sun-Dried Tomato, Garlic, and Jalapeño Pasta
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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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