*  Exported from  MasterCook  *
 
                       PENNE PASTA W/TOMATOES & CHILE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -