Penne Pasta With Tomatoes & Chile Recipe
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Penne Pasta With Tomatoes & Chile
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 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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When deciding on a meal plan, the most important step is to also make sure you lower your ingestion of refined carbohydrate, fats and salt.
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