Cooking Recipe Penne Pasta With Sun-Dried Tomatoes & Chile

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

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.