Lynn's Penne Tomatoes Chili
4 tbsp crushed red chili
1/2 cup sun-dried tomatoes, cut in slivers
1 cup black olives, cured in oil, pitted and halved
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley,
1 chopped
1 tbsp grated lemon peel
3 cl garlic, minced
1/2 cup olive oil
2 tbsp oil from the tomatoes
2 tsp freshly ground black pepper
3/4 lb parmesan cheese, grated
1 lb 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.
Toss the pasta with the sauce and cheese until well coated and serve.
Colorado
Denver