Ingredients

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

30 milliliter garlic, minced

1/2 cup olive oil

2 tablespoon oil from the tomatoes

2 teaspoon freshly ground black pepper

3/4 pound parmesan cheese, grated

1 pound penne pasta

Method

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.

Cooks Comments and Tips

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