Name: Penne Pasta W/tomatoes and Chile
Ingredients: 4 tb 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 tb Grated lemon peel; 3 cl Garlic, minced; 1/2 c Olive oil; 2 tb Oil from the tomatoes; 2 ts Freshly ground black pepper; 3/4 lb Parmesan cheese, grated; 1 lb Penne pasta

The Lord always helps me when I preach; provided I have earnestly sought Him in private… My chief help is prayer. Whenever I study a single part of divine truth, I always gain some light about it after praying and meditating over it. Extensive prayer is often difficult because of the weakness of the flesh, physical infirmities, and a full schedule. But no one should expect to see much good resulting from his labors if he does not spend time in prayer and meditation.

George Muller

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

INGREDIENTS

4	tb	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	tb	Grated lemon peel
3	cl	Garlic, minced
1/2	c	Olive oil
2	tb	Oil from the tomatoes
2	ts	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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