Cooking Recipe Penne Pasta With Tomatoes & Chile
Recipe Ingredients
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
Directions
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