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4 tb Crushed red chile 1 tb Grated lemon peel
1/2 c Sun-dried tomatoes, cut in 3 cl Garlic, minced
Slivers 1/2 c Olive oil
1 c Black olives, cured in oil, 2 tb Oil from the tomatoes
Pitted and halved 2 ts Freshly ground black pepper
1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated
1/2 c Fresh Italian parsley, 1 lb Penne pasta
Chopped
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
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