Served as main course. Vegetarian dish.

Italian

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

3 Clove Garlic, minced

1/2 cup Olive Oil

2 Tablespoon Oil from the Tomatoes

2 teaspoon Freshly ground Black Pepper

3/4 lb Parmesan Cheese, grated

1 lb 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. Drain. Toss the pasta with the sauce and cheese until well coated and serve.

Serves: 6

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