Penne Pasta With Sun-dried Tomatoes And Chile Recipe

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Penne Pasta with Sun-Dried Tomatoes and Chile

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4 Tbsp
red chiles, ground
1/2 c
sun dried tomatoes, cut into slivers with oil reserved
1 c
black olives, packed in oil, pitted and halved
1/2 c
basil, fresh chopped
1/2 c
parsley, chopped
1 Tbsp
lemon peel, grated
garlic cloves, minced
1/2 c
olive oil
2 tsp
3/4 lb
parmesan cheese, grated
1 lb
penne pasta
2 Tbsp
oil, from tomatoes

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy