Pasta in Southwestern Sauce

Ingredients

 * 1/4 cup dry sherry
 * 1 tbsp minced fresh garlic
 * 1/4 cup minced shallots
 * 4 sun dried tomatoes (not oil
 * packed) coarsely chopped
 * 2 tbsp finely chopped jalapeno
 * peppers
 * 2 large ripe tomatoes seeded and
 * coarsely chopped (or 1 ½
 * c chopped canned
 * plum tomatoes
 * 1/2 lbs fresh pasta of choice
 * 2 tbsp chopped fresh basil
 * 2 tbsp chopped fresh parsley

Directions
Heat sherry to bubbling in a heavy skillet over med. high heat. Add garlic and shallots and saute for 3 min. stirring. Add sun-dried tomatoes, jalapenos, and regular tomatoes. Reduce heat to low. Cook, stirring occasionally for 20 min. cook pasta while simmering sauce. Drain and rinse. Add pasta to sauce in skillet, sprinkle with basil and parsely. Toss and serve immediately. The original recipe called for 1 tsp of olive oil for sauteing. With the oil the stats looked like this: per serving (makes 2) 282 calories, 8 g. Protein, 2 g. Fat, 0 cholesterol