Ingredients
4 tbsp crushed red chile
1/2 cup sun-dried tomatoes, cut in
1 slivers
1 cup black olives, cured in oil,
1 pitted and halved
1/2 cup fresh basil, chopped
1/2 cup fresh italian parsley,
1 chopped
1 tbsp grated lemon peel
3 cl garlic, minced
1/2 cup olive oil
2 tbsp oil from the tomatoes
2 tsp freshly ground black pepper
3/4 lb parmesan cheese, grated
1 lb penne pasta
Directions
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
Servings: 6 servings
Penne Pasta W/Tomatoes & Chile Recipe brought to you by Recipe Ideas
Categories: Italian; Mexican; Pasta; Tomato; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just very simple pictorial recipes for preparing meals.
As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times used a good variety of herbs and spices, including many that are still in use today for example thyme, rue and parsley. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like basil and coriander. These new foods and tastes caused a torrent in publications on food, the majority of which still exist in private collections. The arrival of TV gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Penne Pasta W_Tomatoes & Chile recipe.
