Recipe - Penne Pasta With 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

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
Chile Pepper" magazine, Dec. 1989 Penne Pasta with SunDried 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