Sun-Dried Tomato, Garlic, and Jalapeno Pasta

• 1 tablespoon minced garlic
• 1/4 cup minced shallot
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/3 cup finely chopped drained sun-dried tomatoes packed in oil
• 2 to 4 tablespoons finely chopped pickled whole jalapeno chiles, or to taste (wear rubber gloves)
• 1/2 pound lasagne noodles, broken into bite-size pieces, or wide egg noodles
• 2 tablespoons minced fresh parsley leaves
• freshly grated Parmesan as an accompaniment

1. 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.
2. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender.
3. Drain the pasta in a colander and rinse it briefly under hot water.
4. Add the pasta and the parsley to the skillet and toss the mixture well.
5. Serve the pasta with the Parmesan.

garlic, shallot, olive oil, unsalted butter, tomatoes, jalapeno chiles, noodles, parsley, accompaniment

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-garlic-and-jalapeno-pasta-12132 (may not work)