* Exported from MasterCook * Pasta In Southwestern Sauce Recipe By : advertisement for Vegetarian Times Magazine Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dry sherry 1 teaspoon Olive oil 1 tablespoon minced fresh garlic 1/4 cup minced shallots 4 oil-packed sun-dried tomatoes drained and coarsely chopped 2 tablespoons finely chopped pickled whole jalapeno peppers 2 large ripe tomatoes seeded and coarsely chopped (or 1-1/2 cups chopped canned plum tomatoes) 1/2 pound fresh pasta of choice 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley Makes 2 servings 1. Heat sherry and oil to bubbling in a heavy skillet over medium-high heat. Add garlic and shallots and saute for 3 min., stirring. 2. Add sun-dried tomatoes, jalapenos and regular tomatoes. Reduce heat to low. Cook, stirring occasionally, for 20 min. 3. While sauce simmers, bring a large pot of water to a boil and cook pasta 3-5 min. or until tender. Stir often to prevent sticking. 4. Drain pasta well. Rinse briefly with hot water to remove excess starch, and drain again. 5. Add pasta to sauce in skillet, 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. 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. Converted by MC_Buster. - - - - - - - - - - - - - - - - - -