Penne Pasta With Sun-Dried Tomatoes & Chile Recipe

Mexican Recipes To-Go

Mexican Pasta Recipes

Ingredients:

4 tbsp crushed red chile
1/2 cup sun-dried tomatoes,
1 cut in slivers
1 cup black olives, cured in
1 oil, pitted and halved
1/2 cup fresh basil, chopped
1/2 cup fresh italian parsley,
1 chopped
1 tbsp grated lemon peel
3 cl garlic, minced
1/2 cup olive oil
2 tbsp oil from the tomatoes
2 tsp freshly ground black pepper
3/4 lb parmesan cheese, grated
1 lb penne pasta

Instructions:

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.

Servings: 6

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