Penne Pasta W/tomatoes & Chile

Categories: italian, pasta

Servings: 6

      4 tb Crushed red chile                   1 tb Grated lemon peel
    1/2 c  Sun-dried tomatoes, cut in          3 cl Garlic, minced
           Slivers                           1/2 c  Olive oil
      1 c  Black olives, cured in oil,         2 tb Oil from the tomatoes
           Pitted and halved                   2 ts Freshly ground black pepper
    1/2 c  Fresh basil, chopped              3/4 lb Parmesan cheese, grated
    1/2 c  Fresh Italian parsley,              1 lb Penne pasta
           Chopped                        

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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