Pasta In Southwestern Sauce

Recipe Ingredients

1/4 cup	59ml	Dry sherry
1 tablespoon	15ml	Minced fresh garlic
1/4 cup	23g / 0.8oz	Minced shallots
4		Sun dried tomatoes - (not oil
		Packed) coarsely chopped
2 tablespoons	30ml	Finely chopped jalapeno
		Peppers
2		Ripe tomatoes seeded and (large)
		Coarsely chopped - (or 1 1/2

Recipe Instructions

c Chopped canned Plum tomatoes 1/2 lb Fresh pasta of choice 2 tb Chopped fresh basil 2 tb Chopped fresh parsley Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic and shallots and saute for 3 min. stirring.

Add sun-dried tomatoes, jalapenos, and regular tomatoes. Reduce heat to low. Cook, stirring occasionally for 20 min.

Cook pasta while simmering sauce. Drain and rinse.

Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and serve immediately.

Source:
The original recipe called for 1 tsp of olive oil for sauteing. With the oil the stats looked like this: Per serving (makes 2) 282 calories, 8 g. protein, 2 g. fat, 0 cholesterol Modified from Vegetarian Times - I think Posted by [email protected] to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

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