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Recipe by: jeshaye
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See below ingredients and instructions of the recipe
4 tb Crushed red chile 1 tb Grated lemon peel
1/2 c Sun-dried tomatoes, cut in 3 cl Garlic, minced
Slivers 1/2 c Olive oil
1 c Black olives, cured in oil, 2 tb Oil from the tomatoes
Pitted and halved 2 ts Freshly ground black pepper
1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated
1/2 c Fresh Italian parsley, 1 lb Penne pasta
Chopped
Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and
Chile 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.
Serves: 6 Heat Scale: 5
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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