Recipe for Sun-Dried Tomato, Garlic, and Jalapeno Pasta 
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Yield:
1
Ingredients:
Amount Ingredient
1 tbl minced garlic
1/4 cup minced shallot
2 tbl olive oil
1 tbl unsalted butter
1/3 cup finely chopped drained sun-dried tomatoes packed in oil
2 tbl finely chopped pickled whole jalapeno or to taste (wear chiles - rubber gloves), up to 4
1/2 lb lasagne noodles broken into bite-size pieces, or wide egg noodles
2 tbl minced fresh parsley leaves
Instructions:
Instructions: In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapenos, and salt to taste, and cook the mixture, stirring

occasionally, for 20 minutes. To a kettle of boiling salted water add the

lasagne gradually, stirring, and boil it, stirring, until it is tender.

Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve

the pasta with the Parmesan.

Serves 2.

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