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How To make Sun Dried Tomato, Garlic, & Jalapeno Pasta

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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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