Penne Pasta W/tomatoes And Chile
| 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)
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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