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Penne Pasta with Sun-Dried Tomatoes & Chile

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

20 min

Ready

5 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 tablespoons red hot chili pepper, dried
crushed
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½ cup sundried tomatoes
cut in slivers
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1 cup black olives
cured in oil, pitted and halved
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½ cup basil
fresh, chopped
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½ cup italian parsley
fresh, chopped
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1 tablespoon lemon zest
grated
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3 cloves garlic
minced
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½ cup olive oil
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2 tablespoons vegetable oil
from tomatoes
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2 teaspoons black pepper
freshly ground
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¾ pound Parmesan cheese
grated
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1 pound pasta, penne
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Ingredients

Amount Measure Ingredient Features
6E+1 ml red hot chili pepper, dried
crushed
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118 ml sundried tomatoes
cut in slivers
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237 ml black olives
cured in oil, pitted and halved
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118 ml basil
fresh, chopped
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118 ml italian parsley
fresh, chopped
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15 ml lemon zest
grated
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3 cloves garlic
minced
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118 ml olive oil
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3E+1 ml vegetable oil
from tomatoes
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1E+1 ml black pepper
freshly ground
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340.2 g Parmesan cheese
grated
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453.6 g pasta, penne
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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 serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 74948% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 972mg 41%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 16%
Sugars g
Protein 66g
Vitamin A 22% Vitamin C 20%
Calcium 67% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
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