Recipe for Penne Pasta with Tomatoes and Chile

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Yield:

Ingredients:

Amount	Ingredient
4 tbl	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 tbl	grated lemon peel
3 cl	garlic, minced
1/2 cup	olive oil
2 tbl	oil from the tomatoes
2 tsp	freshly ground black pepper
3/4 lb	parmesan cheese, grated

Instructions:

Instructions: 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.

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