Penne Pasta With Tomatoes And Chile
Serves:
Ingredients:
4
tb
Crushed red chile
1/2
c
Sun-dried tomatoes, cut in
Slivers
1
c
Black olives, cured in oil,
Pitted and halved
1/2
c
Fresh basil, chopped
1/2
c
Fresh Italian parsley,
Chopped
1
tb
Grated lemon peel
3
cl
Garlic, minced
1/2
c
Olive oil
2
tb
Oil from the tomatoes
2
ts
Freshly ground black pepper
3/4
lb
Parmesan cheese, grated
1
lb
Penne pasta
Method:
Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec.
1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors.
Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'.
Drain.
Toss the pasta with the sauce and cheese until well coated and serve.
Serves: 6 Heat Scale: 5