Sun-Dried Tomatoes with Penne Pasta and Chile
By Chef Andrew Faulkner



Ingredients


4 teaspoons Red Pepper crushed
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 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.