| 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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