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Sun dried Tomato, Garlic, and Jalapeno Pasta

Ingredients
  • 1 tablespoon minced garlic
  • 1/4 cup minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
  • 2 tablespoons jalapeno peppers -- finely chopped
  • 1/2 pound lasagna noodles, broken into pieces, or wide egg noodles
  • 2 tablespoons fresh parsley -- minced
  • freshly grated Parmesan (optional)
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 lasagna 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.

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