Ingredients
4 tbsp crushed red chile
1/2 cup sun-dried tomatoes,
1 cut in slivers
1 cup black olives, cured in
1 oil, 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
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.
Servings: 6 servings
Penne Pasta With Sun-Dried Tomatoes & Chile Recipe brought to you by Recipe Ideas
Categories: Italian; Mexican; Pasta; Tomato; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into distant history, in fact as far as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something we still use today. He also describes how the chefs of Roman times used a good variety of herbs, including a few you will know such as thyme, rue and asafoetida. Moving on, there were two books which were published in the 1300s - one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food eaten by the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused an outbreak in publications on food, most of which are kept safe in private collections. During the next few hundred years, the upper-class families of the West strove to lay on the most extravagent banquests, and as a result chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications were starting to become popular as a result of increased literacy, leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Penne Pasta With Sun Dried Tomatoes & Chile recipe.
