Sun-Dried Tomato, Garlic, And Jalapeño Pasta
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
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 jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes
2
To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender
3
Drain the pasta in a colander and rinse it briefly under hot water
4
Add the pasta and the parsley to the skillet and toss the mixture well
5
Serve the pasta with the Parmesan
6
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 jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes
7
To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender
8
Drain the pasta in a colander and rinse it briefly under hot water
9
Add the pasta and the parsley to the skillet and toss the mixture well
10
Serve the pasta with the Parmesan