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Penne pasta w/tomatoes & chile

Yield: 6 servings

Ingredients:

• 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

Instructions:

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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