Title: Penne Pasta W/tomatoes and Chile
Categories: Italian, Pasta, Mexican
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini