Sun-Dried Tomato, Garlic, and Jalapeño Pasta

Preparation time: 45 minutes
Serves 2
1 tablespoon minced garlic
1/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon margarine
1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
2 tablespoons jalapeño peppers -- finely chopped
1/2 pound lasagna noodles -- broken into bite-size pieces
2 tablespoons fresh parsley -- minced

In a heavy skillet cook the garlic and the shallot in the oil and the margarine 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 lasagna 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.