Penne Pasta With Tomatoes & Chile Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Crushed red chile,
1/2 cup: Sun-dried tomatoes, cut in
Slivers,
1 cup: Black olives, cured in oil,
Pitted and halved,
1/2 cup: Fresh basil, chopped
1/2 cup: Fresh Italian parsley,
Chopped,
1 tbsp: Grated lemon peel,
3 centiliter: Garlic, minced
1/2 cup: Olive oil,
2 tbsp: Oil from the tomatoes,
2 tsp: Freshly ground black pepper,
3/4 lbs: Parmesan cheese, grated
1 lbs: Penne pasta,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Pasta