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Ingredients:
4 tbsp 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 tbsp grated lemon peel
3 cl garlic, minced
1/2 cup olive oil
2 tbsp oil from the tomatoes
2 tsp freshly ground black pepper
3/4 lb parmesan cheese, grated
1 lb penne pasta
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
Servings: 6
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Penne Pasta With Tomatoes & Chile Recipe brought to you by Mexican Recipes To-Go
