Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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

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