Penne Pasta with Tomatoes and Chile

Recipes Ingredients:

4 tb Crushed red chile
1 tb Grated lemon peel
1/2 c Sun-dried tomatoes, cut in
3 cl Garlic, minced
Slivers 1/2
c Olive oil
1 c Black olives, cured in oil,
2 tb Oil from the tomatoes
Pitted and halved 2
ts Freshly ground black pepper
1/2 c Fresh basil, chopped
3/4 lb Parmesan cheese, grated
1/2 c Fresh Italian parsley,
1 lb Penne pasta
Chopped

Recipe Instructions:

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