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
-
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!