Penne Pasta With Tomatoes And Chile

4 tb Crushed red chile

1/2 c Sun-dried tomatoes, cut in

Slivers 1 c Black olives, cured in oil,

Pitted and halved 1/2 c Fresh basil, chopped

1/2 c Fresh Italian parsley,

Chopped 1 tb Grated lemon peel

3 cl Garlic, minced

1/2 c Olive oil

2 tb Oil from the tomatoes

2 ts Freshly ground black pepper

3/4 lb Parmesan cheese, grated

1 lb Penne pasta

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