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Print this Recipe    Dried Tomato Jalapeno

SUN-DRIED TOMATO, GARLIC, and JALAPENO PASTA

1 tablespoon minced garlic
1/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon unsalted butter
1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
2 tablespoons jalapeno peppers -- finely chopped
1/2 pound lasagna noodles, broken into pieces, or wide egg noodles
2 tablespoons fresh parsley -- minced
freshly grated Parmesan (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, the jalapenos, 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.

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