*  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.



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