Sun-Dried Tomato, Garlic, and Serrano Pasta
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 Tbsp. minced garlic
1/4 cup minced shallot
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1/3 cup finely chopped drained sun-dried tomatoes packed in oil
2-4 Tbsp. finely chopped fresh whole serrano chiles, or to taste
1/2 pound lasagne noodles, broken into bit-size pieces or whole egg noodles
2 Tbsp. minced fresh parsley leaves
freshly grated Parmesan as an accompaniment
Instructions:
In a heavy skillet cook the garlic and shallots in the oil and butter over moderately low heat, stirring, for about 5 minutes. Add the tomatoes, serranos and salt to taste. Cook the mixture stirring occasionally for 20 minutes.
Add the pasta and parsley to the skillet and toss the mixture well. Serve the pasta with freshly grated Parmesan cheese.
Yields 2 servings.