Pasta in Southwestern Sauce

Pasta in Southwestern Sauce

piątek, 14 lutego 2014

Pasta in Southwestern Sauce

Time: 35 mins

Ingredients

• 1/4 cup dry sherry
• 1 teaspoon olive oil
• 1 tablespoon fresh garlic, minced
• 1/4 cup shallot, minced
• 4 sun-dried tomatoes packed in oil, drained and coarsley chopped
• 2 tablespoons pickled jalapeno peppers, finely chopped
• 2 large tomatoes, seeded and coarsley chopped
• 1/2 lb fresh pasta
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

Directions

• 1 Heat the sherry and oil in a heavy skillet over med-high until it boils.
• 2 Saute the garlic and shallots for 3 minutes, stirring.
• 3 Add the both types of tomatoes and the jalapenos.
• 4 Reduce heat to low, and cook for 20 minutes. Stir occasionally.
• 5 While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
• 6 Drain the pasta, rinse briefly with hot water, and drain again.
• 7 Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
• 8 Toss pasta and sauce together, then serve immediately.