- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 4 tablespoons Red Chile chrushed
- 1/2 cups Dried Red Tomatoes cut in slivers
- 1 cup Black Olives cured in Oil, pitted and halved
- 1/2 cup basil - chopped
- 1/2 cup Italian Parsley chopped
- 1 tablespoon lemon peel - grated
- 3 cloves Organic Garlic minced
- 1/2 cup Olive Oil
- 2 tablespoons Oil from the tomatoes
- 2 tablespoons Black Pepper freshly ground
- 3/4 cup parmesan cheese - grated
- 1 pound Penne Pasta
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.
