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Penne Pasta with sun dried tomatoes and chili
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
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.
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