Penne Pasta With Tomatoes And Chile

Ingredients

some garlic
4 chile
80 gr sun tomatoes
220 gr black olives
18 gr basil
14 gr italian parsley
6 gr lemon peel
120 ml olive oil
30 ml oil from the tomatoes
6 gr black pepper
120 gr parmesan cheese
200 gr 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 litre 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