Serves 2.

This was one of Mary's favorite recipes in grad school.   It's vegetarian, and fairly low in fat.  Originally from Vegetarian Times.

Ingredients:

• 1/4 cup dry sherry
• 1 tsp. olive oil
• 1 Tbs. minced fresh garlic
• 1/4 cup minced shallots
• 4 oil-packed sun-dried tomatoes, drained and coarsely chopped
• 2 Tbs. finely chopped pickled whole jalapeno peppers
• 2 large ripe tomatoes, seeded and coarsely chopped (or 1 1/2 cups chopped canned plum tomatoes)
• 1/2 lb. fresh pasta
• 2 Tbs. chopped fresh basil
• 2 Tbs. chopped fresh parsley

Method

1. Heat sherry and oil to bubbling in a heavy skillet over medium-high heat.  Add garlic and shallots and saute for 3 minutes, stirring.
2. Add sun-dried tomatoes, jalapenos, and regular tomatoes.  Reduce heat to low.  Cook, stirring occasionally, for 20 minutes.
3. While sauce simmers, prepare fresh pasta - do not overcook (fresh pasta takes only 3 or 4 minutes to cook).  Drain well, then rinse briefly in hot water to remove excess starch, and drain again.
4. Add pasta to sauce in skillet, and sprinkle with basil and parsley.   Toss well with sauce and serve immediately.

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