Umami Dried Tomatoes with Penne Pasta and Chile
.
.
Entree
4-6 Servings
1-2 hour
15 minutes
Chef Andrew Faulkner
Drying tomatoes helps release their rich umami flavor, adding 'meatiness' to this vegetarian entrée.
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*
1/2 cup Organic Italian Parsley chopped*
1 tablespoon lemon peel, grated
3 cloves Organic Peeled Garlic minced
1/2 cup Olive Oil
2 tablespoons Black Pepper freshly ground
3/4 cup Parmesan Cheese, grated
1 pound Penne Pasta**
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.
*CHEF TIP: FRESH HERBS, STORING AND WASHING
https://www.melissas.com/blogs/tips/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!
