| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | June 1992 | 1 | Servings | |
INGREDIENTS
| 1 | T | Minced garlic |
| 1/4 | c | Minced shallot |
| 2 | T | Olive oil |
| 1 | T | Unsalted butter |
| 1/3 | c | Finely chopped drained |
| sun-dried tomatoes | ||
| packed in oil | ||
| 2 | T | Finely chopped pickled whole |
| jalapeno or to taste | ||
| wear | ||
| chiles rubber gloves | ||
| up | ||
| to 4 | ||
| 1/2 | lb | Lasagne noodles, broken into |
| bite-size pieces | ||
| or wide egg noodles | ||
| 2 | T | Minced fresh parsley leaves |
| Freshly grated Parmesan as | ||
| an | ||
| accompaniment |
INSTRUCTIONS
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 jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne 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. Serves 2. Gourmet June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3111
Calories From Fat: 1999
Total Fat: 224g
Cholesterol: 788mg
Sodium: 3373.8mg
Potassium: 3152.8mg
Carbohydrates: 27.6g
Fiber: 2.6g
Sugar: 9.1g
Protein: 237.5g