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Title: Penne Pasta with Tomatoes and Chile
Categories: Pasta
Yield: 6 Servings

4tbCrushed red chile
1/2cSun-dried tomatoes, cut in
  Slivers
1cBlack olives, cured in oil,
  Pitted and halved
1/2cFresh basil, chopped
1/2cFresh Italian parsley,
  Chopped
1tbGrated lemon peel
3clGarlic, minced
1/2cOlive oil
2tbOil from the tomatoes
2tsFreshly ground black pepper
3/4lbParmesan cheese, grated
1lbPenne 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

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