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Penne Pasta with Sun-Dried Tomatoes & Chile

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Submitted by rohitkher

YIELD

6 servings

PREP

30 min

COOK

20 min

READY

5 hrs

Ingredients

4 6E+1
TABLESPOONS ML RED HOT CHILI PEPPER, DRIED
crushed
½ 118
CUP ML SUNDRIED TOMATOES
cut in slivers
1 237
CUP ML BLACK OLIVES
cured in oil, pitted and halved *
½ 118
CUP ML BASIL
fresh, chopped *
½ 118
CUP ML ITALIAN PARSLEY
fresh, chopped
1 15
TABLESPOON ML LEMON ZEST
grated
3 3
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML VEGETABLE OIL
from tomatoes
2 1E+1
TEASPOONS ML BLACK PEPPER
freshly ground
¾ 340.2
POUND G PARMESAN CHEESE
grated
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 749 48% 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?
Trans-fat Free, Good source of fiber
 
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