Penne Pasta With Tomatoes And Chile

Recipe Ingredients

4 tablespoons	60ml	Crushed red chile
1/2 cup	31g / 1.1oz	Sun-dried tomatoes - cut in
		Slivers
1 cup	237ml	Black olives - cured in oil
		Pitted and halved
1/2 cup	73g / 2.6oz	Fresh basil - chopped
1/2 cup	118ml	Fresh italian parsley
		Chopped
1 tablespoon	15ml	Grated lemon peel
30		Garlic - minced
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Oil from the tomatoes
2 teaspoons	10ml	Freshly ground black pepper
3/4 lb	340g / 11oz	Parmesan cheese - grated
1 lb	454g / 16oz	Penne pasta

Recipe Instructions

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

Source:
Frugal Gourmet 'Cooks Three Ancient

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