PENNE PASTA WITH SUN-DRIED TOMATOES

Makes: 6 servings

4 tbsp crushed red chili
½ cup sun-dried tomatoes, cut in slivers
1 cup black olives, cured in oil, pitted and halved
½ cup fresh basil, chopped
½ cup fresh Italian parsley, chopped
1 tbsp lemon peel, grated
3 cloves garlic, minced
½ cup olive oil
2 tbsp oil from tomatoes
2 tsp freshly ground pepper
3/4 lbs Parmesan cheese, grated

1 lb penne pasta
1. Combine all ingredients, except for the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavours.
2. Cook the pasta in 4 quarts of boiling salted water until tender but still firm, al dente.
3. Drain. Toss the pasta with the sauce and cheese until well coated and serve