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Ingredientes
- 4 Tbsp. crushed red chile
- 1/2 c. sun-dry tomatoes
- Â Â cut in slivers
- 1 c. black olives, cured in
- Â Â oil, pitted and halved
- 1/2 c. fresh basil, minced
- 1/2 c. fresh Italian parsley
- Â Â minced
- 1 Tbsp. grated lemon peel
- 30 ml garlic, chopped
- 1/2 c. extra virgin olive oil
- 2 Tbsp. oil from the tomatoes
- 2 tsp freshly grnd 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 hrs to blend the flavors.
- Cook the pasta in 4 qts of boiling salted water till tender but still hard - 'al dente'. Drain.
- Toss the pasta with the sauce and cheese till well coated and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 1063 | |
| Calories from Fat 677 | 64% |
| Total Fat 76.13g | 95% |
| Saturated Fat 17.85g | 71% |
| Trans Fat 0.12g | |
| Cholesterol 50mg | 17% |
| Sodium 993mg | 41% |
| Potassium 451mg | 13% |
| Total Carbs 63.3g | 17% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.34g | 3% |
| Protein 32.77g | 52% |
