Penne pasta with sun-dried tomatoes and chile
Yield: 6 servings
Ingredients:
- 4 tb Crushed red chile 1 tb Grated lemon peel
- 1/2 c Sun-dried tomatoes
- 3 cl Garlic minced Cut in slivers 1/2 c Olive oil
- 1 c Black olives cured in 2 tb Oil from the tomatoes Oil 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 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.
