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Entree
4 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 (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
2 tablespoons black pepper, freshly ground
3/4 cup Parmesan cheese, grated
1 pound Penne pasta (see notes below)
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'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!
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