Ingredients
- 4 chile (crushed red)
- 1 c black olives
- 1 lb penne pasta
- 3/4 lb parmesan cheese
- 1/2 c olive oil
- 1/2 c sun tomatoes (dried)
- 2 tb oil from the tomatoes
- 1/2 c basil (fresh)
- 1/2 c italian parsley (fresh)
- 1 tb lemon peel (grated)
- 2 ts black pepper (freshly ground)
- some garlic
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
