Description Edit

  • Makes 2 servings

Ingredients Edit

Directions Edit

  1. Heat sherry to bubbling in a heavy skillet over med.
  2. High heat.
  3. Add garlic and shallots and saute for 3 minutes.
  4. Stirring.
  5. Add sun-dried tomatoes, jalapenos, and regular tomatoes.
  6. Reduce heat to low.
  7. Cook, stirring occasionally for 20 minutes.
  8. Cook pasta while simmering sauce.
  9. Drain and rinse.
  10. Add pasta to sauce in skillet, sprinkle with basil and parsley.
  11. Toss and serve immediately.
  12. The original recipe called for 1 tsp of olive oil for sautéing.

Nutritional information Edit

per serving (with the oil):

  • 282 calories | 8g Protein | 2g Fat | 0 cholesterol

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