Ingredients
1/4 cup dry sherry
1 t olive oil
1 T minced fresh garlic
1/4 cup minced shallots
4 oil packed sun dried tomatoes drained and coarsley chopped
2 T finley chopped pickeled jalapeno peppers (to taste)
2 large ripe seeded and chopped tomatoes or ( 1 1/2 cups chopped canned plum tomatoes
1/2 lb. fresh or dry pasta
2 T chopped fresh basil
2 T chopped fresh parsley
Preparation
In a heavy skillet over medium high heat, heat the sherrry and oil till bubbly; saute garlic and shallots about 3 min.;add sun dried tomatoes, jalapenos and regular tomatoes. Reduce heat to low, cook uncovered for 20 minutes stirring occasionaly. Add cooked pasta to skillet, add basil and parsley, toss to coat.
