*  Exported from  MasterCook  *
                        Pasta In Southwestern Sauce
 Recipe By     : advertisement for Vegetarian Times Magazine
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dishes, Vegetarian          Pasta, Couscous, Etc.
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           dry sherry
    1      teaspoon      Olive oil
    1      tablespoon    minced fresh garlic
      1/4  cup           minced shallots
    4                    oil-packed sun-dried tomatoes
                         drained and coarsely chopped
    2      tablespoons   finely chopped pickled whole jalapeno
    2      large         ripe tomatoes
                         seeded and coarsely chopped
                         (or 1-1/2 cups chopped canned plum
      1/2  pound         fresh pasta of choice
    2      tablespoons   chopped fresh basil
    2      tablespoons   chopped fresh parsley
 Makes 2 servings
 1.  Heat sherry and oil to bubbling in a heavy skillet over medium-high
 heat.  Add garlic and shallots and saute for 3 min., stirring.
 2.  Add sun-dried tomatoes, jalapenos and regular tomatoes.  Reduce heat to
 low.  Cook, stirring occasionally, for 20 min.
 3.  While sauce simmers, bring a large pot of water to a boil and cook
 pasta 3-5 min.  or until tender.  Stir often to prevent sticking.
 4.  Drain pasta well.  Rinse briefly with hot water to remove excess
 starch, and drain again.
 5.  Add pasta to sauce in skillet, sprinkle with basil and parsley.  Toss
 well with sauce and serve immediately.
 Helpful Hints:
 Select a fresh pasta that contains no egg yolks; otherwise, you will add
 cholesterol to the dish.
 For added color and taste, use fresh pastas made with spinach, artichoke,
 beet and other flavors.
 To reduce spiciness, remove seeds and inner ridges from jalapenos before
 chopping.  To tame further, use less jalapeno.
 Converted by MC_Buster.
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