Sun-Dried Tomato, Garlic, and Jalapeno Pasta

1. 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 jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes.

2. 2

   To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender.

3. 3

   Drain the pasta in a colander and rinse it briefly under hot water.

4. 4

   Add the pasta and the parsley to the skillet and toss the mixture well.

5. 5

   Serve the pasta with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.