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Ingredientes
- 4 Tbsp. crushed red chile
- 1/2 c. sun-dry tomatoes, cut in
- Â Â slivers
- 1 c. black olives, cured in oil,
- Â Â pitted and halved
- 1/2 c. fresh basil, minced
- 1/2 c. fresh Italian parsley
- Â Â minced
- 1 Tbsp. grated lemon peel
- 3 cl 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
- Penne Pasta with Sun-Dry Tomatoes and Chile 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 210g | |
| Recipe makes 6 servings | |
| Calories 847 | |
| Calories from Fat 686 | 81% |
| Total Fat 77.02g | 96% |
| Saturated Fat 18.17g | 73% |
| Trans Fat 0.12g | |
| Cholesterol 51mg | 17% |
| Sodium 1299mg | 54% |
| Potassium 517mg | 15% |
| Total Carbs 16.86g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 8.99g | 6% |
| Protein 24.18g | 39% |
