Penne pasta with sun-dried tomatoes and chile
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Crushed red chile |
| ½ | cup | Sun-dried tomatoes, |
| Cut in slivers | ||
| 1 | cup | Black olives, cured in |
| Oil, pitted and halved | ||
| ½ | cup | Fresh basil, chopped |
| ½ | cup | Fresh Italian parsley, |
| Chopped | ||
| 1 | tablespoon | Grated lemon peel |
| 3 | cloves | Garlic, minced |
| ½ | cup | Olive oil |
| 2 | tablespoons | Oil from the tomatoes |
| 2 | teaspoons | Freshly ground black pepper |
| ¾ | pounds | Parmesan cheese, grated |
| 1 | pounds | Penne pasta |
Directions
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.