Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dry sherry -peppers; finely chopped
1 ts Olive oil 2 lg Ripe tomatoes; seeded and
1 tb Fresh garlic; minced -coarsely chopped OR
1/4 c Shallots; minced 1 1/2 c Canned plum tomatoes;chopped
4 Oil-packed, sun-dried 1/2 lb Fresh pasta of choice
-tomatoes; drained and 2 tb Fresh basil; chopped
-coarsely chopped 2 tb Fresh parsley; chopped
2 tb Pickled whole jalapeno

Heat sherry and oil to bubbling in a heavy skillet over medium-high
heat. Add garlic and shallots and saute for 3 minutes, stirring.

Add sun-dried tomatoes, jalapenos and regular tomatoes. Reduce heat
to low. Cook, stirring occasionally, for 20 minutes.

While sauce simmers, bring a large pot of water to a boil and cook
pasta 3-5 mintues, or until tender. Stir often to prevent sticking.

Drain pasta well. Rinse breifly with hot water to remove excess
starch, and drain again.

Add pasta to sauce in skilelt, sprinkle with basil and parsley. Toss
well with sauce and serve immediately.

Helpful hints:

Select a fresh pasta that contains no egg yolks; otherwise, you will
add cholesterol to the dish. (Note: Vegan pastas are available)

For added color and taste, use fresh pastas made with spinach,
artichoke, beet and other flavors.

To reduce spiciness, remove seeds and inner ridges from jalapenos
before chopping. To tame further, use less jalapeno.

Per serving: 282 calories; 8 g prot; 2 g fat; 45 g carb; 0 chol; 155
mg sod; 1 g fiber

Source: "The Best of Vegetarian Times" recipe card sample/MM by
DEEANNE

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