Penne pasta with tomatoes & chile

Yield: 6 Servings

Measure Ingredient
4 tablespoons Crushed red chile
½ cup Sun-dried tomatoes, cut in
\N \N Slivers
1 cup Black olives, cured in oil,
\N \N Pitted and halved
½ cup Fresh basil, chopped
½ cup Fresh Italian parsley,
\N \N 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

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

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