Pasta in Southwestern Sauce

Description

• Makes 2 servings

Ingredients

• ¼ cup dry sherry
• 1 tbsp minced fresh garlic
• ¼ cup minced shallots
• 4 sun dried tomatoes (not oil packed) coarsely chopped
• 2 tbsp finely chopped jalapeno peppers
• 2 large ripe tomatoes seeded and coarsely chopped (or 1½ cups chopped canned plum tomatoes)
• ½ lbs fresh pasta of choice
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley

Procedures

1. Heat sherry to bubbling in a heavy skillet over med.
2. High heat.
3. Add garlic and shallots and saute for 3 minutes.
4. Stirring.
5. Add sun-dried tomatoes, jalapenos, and regular tomatoes.
6. Reduce heat to low.
7. Cook, stirring occasionally for 20 minutes.
8. Cook pasta while simmering sauce.
9. Drain and rinse.
10. Add pasta to sauce in skillet, sprinkle with basil and parsley.
11. Toss and serve immediately.
12. The original recipe called for 1 tsp of olive oil for sautéing.

Nutritional information

per serving (with the oil):

• 282 calories | 8g Protein | 2g Fat | 0 cholesterol