| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, 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
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. 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: 764
Calories From Fat: 353
Total Fat: 39.5g
Cholesterol: 49.9mg
Sodium: 1032.5mg
Potassium: 510.1mg
Carbohydrates: 68.4g
Fiber: 6.7g
Sugar: 2.4g
Protein: 34g