Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi
>
Pasta Recipes
Penne Pasta w/Tomatoes
and Chile
4 tablespoons of crushed red chile
1/2 cup of Sun-dried tomatoes, cut in slivers
1 cup of black olives, cured in oil, pitted and halved
1/2 cup of Fresh basil, chopped
1/2 cup of Fresh Italian parsley, chopped
1 tablespoon of grated lemon peel
3 cloves Garlic, minced
1/2 cup of olive oil
2 tablespoons of oil from the tomatoes
2 teaspoons of freshly ground black pepper
3/4 pound of parmesan cheese, grated
1 pound of Penne pasta
Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole
Chile Pepper" magazine, Dec. 1989
Penne Pasta with Sun-Dried Tomatoes and Chile 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. Serves: 6 Heat Scale: 5
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
|
www.Diettogo.com
|
|
Back to home page |
- 