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Ingredientes
- 4 tb Crushed red chile
- 1/2 c Sun-dried tomatoes,
- Cut in slivers
- 1 c Black olives, cured in
- Oil, pitted and halved
- 1/2 c Fresh basil, chopped
- 1/2 c Fresh Italian parsley,
- Chopped
- 1 tb Grated lemon peel
- 3 cl Garlic, minced
- 1/2 c Olive oil
- 2 tb Oil from the tomatoes
- 2 ts Freshly ground black pepper
- 3/4 lb Parmesan cheese, grated
- 1 lb Penne pasta
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 802 | |
| Calories from Fat 515 | 64% |
| Total Fat 57.96g | 72% |
| Saturated Fat 13.5g | 54% |
| Trans Fat 0.09g | |
| Cholesterol 37mg | 12% |
| Sodium 692mg | 29% |
| Potassium 327mg | 9% |
| Total Carbs 46.9g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.97g | 1% |
| Protein 24.39g | 39% |
