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Print this Recipe    Penne Dried Tomatoes

SPICY PENNE PASTA AND SUN-DRIED TOMATOES

1 tsp crushed New Mexican red chiles
1/2 cup, oil marinated sun-dried tomatoes,sliced
1 C black olives, cured in oil, pitted and halved
1/2 C fresh basil, chopped
1/2 C fresh Italian parsley, chopped
1 TB grated lemon peel or basil
3 cloves garlic, minced
1/2 C olive oil flavored (I use oregano, basil or habanero infused oils)
2 TB oil from tomatoes (or substitute olive oil)
2 tsp freshly ground black pepper
3/4 pound Parmesan cheese, grated (or soy Parmesan)
1 pound penne pasta
4 qts salted water

Combine all the ingredients, except the cheese, pasta, and water,
And let sit at room temperature for a couple of hours to blend the
flavors. Cook the pasta in the water until tender but still firm
- al dente. Drain. Toss the pasta with the sauce and cheese until
well coated, and serve.

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