Pasta in Southwestern Sauce

• 1/4 cup sherry dry
• 1 tablespoon garlic minced fresh
• 1/4 cup shallots minced
• 4 each sundried tomatoes not oil packed
• 2 tablespoons jalapeno pepper finely chopped
• 2 large tomatoes seeded and, coarsely chopped (or 1 1/2, c chopped canned, plum tomatoes
• 1/2 pound pasta your choice
• 2 tablespoons basil fresh, chopped
• 2 tablespoons parsley leaves fresh, chopped

1. Heat sherry to bubbling in a heavy skillet over medium high heat.
2. Add garlic and shallots and saute for 3 min.
3. stirring.
4. Add sun-dried tomatoes, jalapenos, and regular tomatoes.
5. Reduce heat to low.
6. Cook, stirring occasionally for 20 min.
7. Cook pasta while simmering sauce.
8. Drain and rinse.
9. Add pasta to sauce in skillet, sprinkle with basil and parsely.
10. Toss and serve immediately.
11. The original recipe called for 1 teaspoon of olive oil for sauteing.

sherry dry, garlic, shallots, tomatoes, jalapeno pepper, tomatoes, pasta, basil, parsley

Taken from recipeland.com/recipe/v/pasta-southwestern-sauce-38828 (may not work)