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How To make Sun Dried Tomato, Garlic, & Jalapeno Pasta
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
bite-size pieces, or wide egg noodles 2 tablespoons fresh parsley -- minced
freshly grated Parmesan (optional)
In a heavy skillet cook the garlic and the shallot in the oil and the butter ov er moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalape?os, a nd 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 ho t water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve t he pasta with the Parmesan.
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salt and pepper to taste
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Measurement Used
14 oz Penne Pasta
4 cups Chicken Stock
1 cup Heavy Whipping Cream
4 to 5 oz Fresh Spinach
1 medium Onion Chopped
1/3 cup Tomato Paste
1 cup Chopped Sun Dried Tomatoes In Olive Oil
1 teaspoon Kosher Salt
5 Garlic Cloves Minced
1 tablespoon Sundried Tomato Oil
1/4 cup Basil
1/2 cup Fresh Parmesan Cheese
1 teaspoon Black Pepper
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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