Fatfree Pasta In Southwestern Sauce

Course : Pasta
Serves: 2
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1/4 cup dry sherry
1 tablespoons garlic minced fresh
1/4 cup shallots minced
4 pieces sun dried tomatoes (not oil packed) coarsely chopped
2 tablespoons jalapeno peppers finely chopped
1 1/2 cups ripe tomatoes seeded and coarsely chopped -- or chopped canned plum tomatoes
1/2 pound fresh pasta of choice
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Preparation / Directions:

Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic and shallots and saute for 3 min. stirring. Add sun-dried tomatoes, jalapenos, and regular tomatoes. Reduce heat to low. Cook, stirring occasionally for 20 min. Cook pasta while simmering sauce. Drain and rinse. Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and serve immediately. The original recipe called for 1 tsp of olive oil for sauteing. With the oil the stats looked like this:

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