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Pasta in Southwestern Sauce

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Submitted by raerae

YIELD

1 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

¼ 59
CUP ML SHERRY
dry *
1 15
TABLESPOON ML GARLIC
minced fresh
¼ 59
CUP ML SHALLOTS
minced *
4 4
EACH EACH SUNDRIED TOMATOES
not oil packed *
2 3E+1
TABLESPOONS ML JALAPEÑO PEPPER
finely chopped
2 2
LARGE LARGE TOMATOES
seeded and, coarsely chopped (or 1 1/2, c chopped canned, plum tomatoes
½ 226.8
POUND G PASTA
your choice
2 3E+1
TABLESPOONS ML BASIL
fresh, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped

Directions

Heat sherry to bubbling in a heavy skillet over medium high heat.

Add garlic and shallots and sauté for 3 min. stirring.

Add sun-dried tomatoes, jalapenos, and regular tomatoes.

Reduce heat to low.

Cook, stirring occasionally for 20 min.

Cook pasta while simmering sauce.

Drain and rinse.

Add pasta to sauce in skillet, sprinkle with basil and parsely.

Toss and serve immediately.

The original recipe called for 1 teaspoon of olive oil for sautéing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 624g (22.0 oz)
Amount per Serving
Calories 923 4% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 63g 63%
Dietary Fiber 13g 51%
Sugars g
Protein 68g
Vitamin A 84% Vitamin C 105%
Calcium 12% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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