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Name: Penne Pasta W/tomatoes and Chile
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tb Lemon Peel grated; 3 cl Garlic minced; 2 ts Black Pepper freshly ground; Chopped; 1 c Black olives cured in oil, Pitted and halved; 1/2 c Fresh basil chopped; 3/4 lb Parmesan cheese grated; 4 tb red chile, flakes Crushed; 1/2 c Sun-dried tomatoes cut in slivers; 1/2 c Fresh Italian parsley,; 1/2 c olive oil; 1 lb Penne pasta; 2 tb Oil from the tomatoes

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INGREDIENTS

1 tb Lemon Peel ; grated
3 cl Garlic ; minced
2 ts Black Pepper ; freshly ground
Chopped
1 c Black olives ; cured in oil, Pitted and halved
1/2 c Fresh basil ; chopped
3/4 lb Parmesan cheese ; grated
4 tb red chile, flakes ; Crushed
1/2 c Sun-dried tomatoes ; cut in slivers
1/2 c Fresh Italian parsley,
1/2 c olive oil
1 lb Penne pasta
2 tb Oil from the tomatoes

Servings

INSTRUCTIONS

Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile 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. Serves: 6 Heat Scale: 5

NOTES

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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 6

Calories: 553
Calories from Fat: 229 (41%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 2.4g
Cholesterol 103.8mg		32 %
Sodium 1170.2mg		40 %
Potassium 489.7mg		13 %
Total Carbohydrate 51g		15 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 48g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 553

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