Penne Pasta with Sun-Dried Tomatoes & Chile
Yield
6 servingsPrep
30 minCook
20 minReady
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
red hot chili pepper, dried
crushed |
|
| ½ | cup |
sundried tomatoes
cut in slivers |
|
| 1 | cup |
black olives
cured in oil, pitted and halved |
*
|
| ½ | cup |
basil
fresh, chopped |
*
|
| ½ | cup |
italian parsley
fresh, chopped |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 3 | cloves |
garlic
minced |
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
vegetable oil
from tomatoes |
|
| 2 | teaspoons |
black pepper
freshly ground |
|
| ¾ | pound |
Parmesan cheese
grated |
|
| 1 | pound |
pasta, penne
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
red hot chili pepper, dried
crushed |
|
| 118 | ml |
sundried tomatoes
cut in slivers |
|
| 237 | ml |
black olives
cured in oil, pitted and halved |
*
|
| 118 | ml |
basil
fresh, chopped |
*
|
| 118 | ml |
italian parsley
fresh, chopped |
|
| 15 | ml |
lemon zest
grated |
|
| 3 | cloves |
garlic
minced |
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
vegetable oil
from tomatoes |
|
| 1E+1 | ml |
black pepper
freshly ground |
|
| 340.2 | g |
Parmesan cheese
grated |
|
| 453.6 | g |
pasta, penne
|
|
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.
