1 tablespoon minced garlic

1/4 cup minced shallot

2 tablespoons olive oil

1 tablespoon unsalted butter

1/3 cup sun-dried tomatoes, oil-packed -- finely chopped

2 tablespoons jalapeno peppers -- finely chopped

1/2 pound lasagna noodles -- broken into

bite-size pieces, or wide egg noodles 2 tablespoons fresh parsley -- minced

freshly grated Parmesan (optional)

In a heavy skillet cook the garlic and the shallot in the oil and the butter ov er moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalape?os, a nd 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 ho t water. Add the pasta and the parsley to the skillet and toss the mixture well. Serve t he pasta with the Parmesan.