Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Dry sherry
1 tb Minced fresh garlic
1/4 c Minced shallots
4 Sun dried tomatoes (not oil
Packed) coarsely chopped
2 tb Finely chopped jalapeno
Peppers
2 lg Ripe tomatoes seeded and
Coarsely chopped (or 1 1/2
c Chopped canned
Plum tomatoes
1/2 lb Fresh pasta of choice
2 tb Chopped fresh basil
2 tb Chopped fresh parsley

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: Per serving (makes 2) 282
calories, 8 g. protein, 2 g. fat, 0 cholesterol

Source: Modified from Vegetarian Times - I think

Posted by MPAADM#ritvax.isc.rit.edu to the Fatfree Digest [Volume 15
Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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