Penne Pasta W/tomatoes And Chile

Pastors of many growing churches preach almost weekly about healthy self-esteem, as if it were taught on every page of Scripture. Too many Christians never see that self-love comes out of a culture that prizes the individual over the community and then reads that basic principle into the pages of Scripture. The Bible, however, rightly understood, asks the question, “Why are you so concerned about yourself?” Furthermore, it indicates that our culture’s proposed cure – increased self-love – is actually the disease. If we fail to recognize the reality and depth of our sin problem, God will become less important, and people will become more important.

Edward Welch

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