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