Recipe by Aunt Cookie
From a very old Vegetarian Times magazine. I don't know how "southwestern" sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta.
Top Review by Samthelittlechef
OMG!! This is sooo good!! Instead of shallots I used an onion and I didn't have any sun-dried tomatoes so I just added a half a tomato. Instead of jalapeno peppers I used serrano. It is wonderful!
- 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 See How It's Made
- Heat the sherry and oil in a heavy skillet over med-high until it boils.
- Saute the garlic and shallots for 3 minutes, stirring.
- Add the both types of tomatoes and the jalapenos.
- Reduce heat to low, and cook for 20 minutes. Stir occasionally.
- 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.
- Drain the pasta, rinse briefly with hot water, and drain again.
- Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
- Toss pasta and sauce together, then serve immediately.