Penne Pasta W/tomatoes & Chileitalian, pasta 4 tablespoon crushed red chile 1/2 cup sun-dried tomatoes, cut in 1 slivers 1 cup black olives, cured in oil, 1 pitted and halved 1/2 cup fresh basil, chopped 1/2 cup fresh italian parsley, 1 chopped 1 tablespoon grated lemon peel 3 centiliter garlic, minced 1/2 cup olive oil 2 tablespoon oil from the tomatoes 2 teaspoon 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. Serves: 6 Heat Scale: 5 |
