Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Crushed red chile
1/2 c Sun-dried tomatoes, cut in
Slivers
1 c Black olives, cured in oil,
Pitted and halved
1/2 c Fresh basil, chopped
1/2 c Fresh Italian parsley,
Chopped
1 tb Grated lemon peel
3 cl Garlic, minced
1/2 c Olive oil
2 tb Oil from the tomatoes
2 ts Freshly ground black pepper
3/4 lb Parmesan cheese, grated
1 lb 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.
