Title: Penne Pasta with Tomatoes and Chile
Categories: Pasta
Yield: 6 Servings

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

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