Sun-Dried Tomato, Garlic, & Jalapeno Pasta
Submitted by Wicca
Spicy sun-dried tomato pasta with garlic, shallots, and jalapenos tossed with broken lasagna noodles and fresh Parmesan. A bold, no-fuss weeknight dinner ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis pasta has some serious attitude.
Garlic and shallots soften in olive oil and butter, then sun-dried tomatoes and chopped jalapenos join the party for a slow simmer that concentrates every bit of heat and sweetness. Toss it all with broken lasagna noodles (or wide egg noodles if you prefer) and a handful of fresh parsley.
It’s the kind of dinner that punches way above its weight for how simple it is. A shower of freshly grated Parmesan on top ties everything together.
Kitchen Tips
- Breaking lasagna noodles into bite-sized pieces gives you wide, rustic ribbons that hold the chunky sauce.
- Control the heat by removing jalapeno seeds for mild or keeping them for full fire.
- Cook the garlic and shallot mixture low and slow for 5 minutes so it sweetens without browning.
- Oil-packed sun-dried tomatoes work best here. The oil adds extra flavor to the sauce.
Ingredients
Directions
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 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 hot water.
Add the pasta and the parsley to the skillet and toss the mixture well.
Serve the pasta with the Parmesan.
Comments
