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CATEGORY CUISINE TAG YIELD
Dairy Italian Italian, Mexican, Pasta 6 Servings

INGREDIENTS

4 T Crushed red chile
1/2 c Sun-dried tomatoes, cut in
Slivers
1 c Black olives, cured in oil
Pitted and halved
1/2 c Fresh basil, chopped
1/2 c Fresh Italian parsley
Chopped
1 T Grated lemon peel
3 Garlic, minced
1/2 c Olive oil
2 T Oil from the tomatoes
2 t Freshly ground black pepper
3/4 lb Parmesan cheese, grated
1 lb 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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 724
Calories From Fat: 313
Total Fat: 35g
Cholesterol: 49.9mg
Sodium: 1032.4mg
Potassium: 510mg
Carbohydrates: 68.4g
Fiber: 6.7g
Sugar: 2.4g
Protein: 34g


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