Penne pasta with 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
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