Penne pasta with sun-dried tomatoes and chile

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Crushed red chile
½ cup Sun-dried tomatoes,
Cut in slivers
1 cup Black olives, cured in
Oil, pitted and halved
½ cup Fresh basil, chopped
½ cup Fresh Italian parsley,
Chopped
1 tablespoon Grated lemon peel
3 cloves Garlic, minced
½ cup Olive oil
2 tablespoons Oil from the tomatoes
2 teaspoons Freshly ground black pepper
¾ pounds Parmesan cheese, grated
1 pounds Penne pasta

Directions

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.

Related recipes