Penne Pasta W Tomatoes & Chile Recipe
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Penne Pasta W Tomatoes & Chile
4 tbsp crushed red chile
1/2 cup sun-dried tomatoes, cut in
1 slivers
1 cup black olives, cured in oil,
1 pitted and halved
1/2 cup fresh basil, chopped
1/2 cup fresh italian parsley,
1 chopped
1 tbsp grated lemon peel
3 cl garlic, minced
1/2 cup olive oil
2 tbsp oil from the tomatoes
2 tsp 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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A few tips on healthy eating
If you enjoy eating, but want to shed a few pounds and develop your overall vitality, then, as any dietician will tell you, you ought to undertake a carefully planned healthy meal plan. At best, this should contain five measures of fruit & veg a day and also require the right mixture of fat, carbs and proteins.
When buying food, dieters frequently direct their attention on food store and well known food items sold as 'low-fat'. This is far too often a miscalculation, for a food might be reduced in fats, but still contain excess calories and carbs.
In deciding on a weight loss regime, it is essential to endeavour to regulate your consumption of fats, refined carbohydrates and salt.
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