Chef Andrew Faulkner
Umami Dried Tomatoes with Penne Pasta and Chile
Category
Entree
Servings
4-6 servings
Prep Time
1-2 hour
Cook Time
15 minutes
Author:
Chef Andrew Faulkner
Drying tomatoes helps release their rich umami flavor, adding 'meatiness' to this vegetarian entrée.
Ingredients
-
4 teaspoons Red Pepper crushed
-
1/2 cup Dried Red Tomatoes cut in slivers
-
1 cup Black Olives cured in oil, pitted and halved
-
1/2 cup Fresh Basil, chopped (see Chef's tip below)
-
1/2 cup Organic Italian Parsley chopped (see Chef's tip below)
-
1 tablespoon lemon peel, grated
-
3 cloves Organic Peeled Garlic minced
-
1/2 cup Olive Oil
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2 tablespoons Black Pepper freshly ground
-
3/4 cup Parmesan Cheese, grated
-
1 pound Penne Pasta (see notes below)
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 well. Toss the pasta with the sauce and cheese until well coated. Serve.
Recipe Note
Chef's tip: fresh herbs, storing and washing
Regular penne can be substituted with gluten free penne, available at most major grocery stores or natural food stores. Rice-based pasta will be 'softer' while the corn or quinoa pasta tends to be more al dente. Mangia!
Filed in:
Black Olives,
Crushed Pepper,
Entree,
Fresh Basil,
Italaian Parsley,
Italian Night,
Italian Parsley,
Lemon,
Organic Lemon,
Organic Peeled Garlic,
Parmesan Cheese,
Plant Based,
Red Pepper Flakes,
Umami,
Umami Dried Tomatoes with Penne Pasta and Chile,
Vegetarian
