Recipe - Penne Pasta With Sun-Dried Tomatoes And Chile

4 tablespoon Crushed red chile
One half cup Sundried tomatoes,
Cut in slivers
1 cup Black olives, cured in
Oil, pitted and halved
One half cup Fresh basil, chopped
One half cup Fresh Italian parsley,
Chopped
1 tablespoon Grated lemon peel
3 cl Garlic, minced
One half cup Olive oil
2 tablespoon Oil from the tomatoes
2 teaspoon Freshly ground black pepper
Three fourths pound Parmesan cheese, grated
1 pound Penne pasta

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.

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