Penne Pasta With Sun-Dried Tomatoes And Chile

Course : Italian
Serves: 6
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4 tablespoons crushed red chile
1/2 cup sun-dried tomatoes cut in slivers
1 cup black olives -- cured in oil -- pitted and halved
1/2 cup fresh basil -- chopped
1/2 cup fresh Italian parsley chopped
1 tablespoon grated lemon peel
30 milliliters garlic -- minced
1/2 cup olive oil
2 tablespoons oil from the tomatoes
2 teaspoon freshly ground black pepper
3/4 pound parmesan cheese -- grated
1 pound penne pasta

Preparation / Directions:

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 serv

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