Italian Pasta with Tomato and Chili Recipe

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Italian Pasta with Tomato and Chili

  • 4 tablespoon 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
  • chopped
  • 1 tablespoon grated lemon peel
  • 30 milliliter garlic, minced
  • 1/2 cup olive oil
  • 2 tablespoon oil from the tomatoes
  • 2 teaspoon freshly ground black pepper
  • 3/4 pound 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. Toss the pasta with the sauce and cheese until well coated and serve.
  • 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.
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