Pasta in southwestern sauce

2 servings

Ingredients

Quantity Ingredient
½ cup Dry sherry
1 teaspoon Olive oil
1 tablespoon Fresh garlic; minced
¼ cup Shallots; minced
4 Oil-packed, sun-dried tomatoes; drained and coarsely chopped
2 tablespoons Pickled whole jalapeno peppers; finely chopped
2 larges Ripe tomatoes; seeded and coarsely chopped OR
1½ cup Canned plum tomatoes;chopped
½ pounds Fresh pasta of choice
2 tablespoons Fresh basil; chopped
2 tablespoons Fresh parsley; chopped

Directions

Heat sherry and oil to bubbling in a heavy skillet over medium-high heat. Add garlic and shallots and saute for 3 minutes, stirring.

Add sun-dried tomatoes, jalapenos and regular tomatoes. Reduce heat to low. Cook, stirring occasionally, for 20 minutes.

While sauce simmers, bring a large pot of water to a boil and cook pasta 3-5 mintues, or until tender. Stir often to prevent sticking.

Drain pasta well. Rinse breifly with hot water to remove excess starch, and drain again.

Add pasta to sauce in skilelt, sprinkle with basil and parsley. Toss well with sauce and serve immediately.

Helpful hints:

Select a fresh pasta that contains no egg yolks; otherwise, you will add cholesterol to the dish. (Note: Vegan pastas are available) For added color and taste, use fresh pastas made with spinach, artichoke, beet and other flavors.

To reduce spiciness, remove seeds and inner ridges from jalapenos before chopping. To tame further, use less jalapeno.

Per serving: 282 calories; 8 g prot; 2 g fat; 45 g carb; 0 chol; 155 mg sod; 1 g fiber

Source: "The Best of Vegetarian Times" recipe card sample/MM by DEEANNE

Related recipes