| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Minced shallot |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 1/3 |
c |
Finely chopped drained sun-dried tomatoes |
|
|
; packed in oil |
| 2 |
tb |
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 |
tb |
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
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