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Spicy Penne Pasta and Sun dried Tomatoes

  • 1 tsp crushed New Mexican red chiles
  • 1/2 cup, oil marinated sun-dried tomatoes,sliced
  • 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 or basil
  • 3 cloves garlic, minced
  • 1/2 C olive oil flavored (I use oregano, basil or habanero infused oils)
  • 2 TB oil from tomatoes (or substitute olive oil)
  • 2 tsps freshly ground black pepper
  • 3/4 pound Parmesan cheese, grated (or soy Parmesan)
  • 1 pound penne pasta
  • 4 qts salted water

Combine all the ingredients, except the cheese, pasta, and water, And let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in the 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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