- 1 tablespoon minced garlic
- 1/4 cup minced shallot
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/3 cup finely chopped drained sun-dried tomatoes packed in oil
- 2 to 4 tablespoons finely chopped pickled whole jalapeño chiles, or to taste (wear rubber gloves)
- 1/2 pound lasagne noodles, broken into bite-size pieces, or wide egg noodles
- 2 tablespoons minced fresh parsley leaves
- freshly grated Parmesan as an accompaniment
- In a heavy skillet cook the garlic and the shallot in the oil and the butter over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapeños, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes. To a kettle of boiling salted water add the lasagne gradually, stirring, and boil it, stirring, until it is tender. Drain the pasta in a colander and rinse it briefly under hot water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve the pasta with the Parmesan.