Penne Pasta With Sun-Dried Tomatoes And Chile

This vibrant penne pasta dish brings the bright, tangy flavors of sun-dried tomatoes and the gentle heat of crushed red chile to your table. The sauce is enriched with garlic, fresh basil, and Italian parsley, creating a complex, aromatic profile that coats every noodle. Black olives add a briny depth, while a generous sprinkle of Parmesan cheese provides a creamy, salty finish. Perfect for a quick weeknight dinner or a casual family gathering, this recipe is simple to assemble yet delivers restaurant-quality taste. It&# 226;ÂÂs a satisfying, flavorful meal that highlights fresh ingredients and bold seasonings without requiring complex techniques.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 63.7

Dietary: Vegetarian

Description

This vibrant penne pasta dish brings the bright, tangy flavors of sun-dried tomatoes and the gentle heat of crushed red chile to your table. The sauce is enriched with garlic, fresh basil, and Italian parsley, creating a complex, aromatic profile that coats every noodle. Black olives add a briny depth, while a generous sprinkle of Parmesan cheese provides a creamy, salty finish. Perfect for a quick weeknight dinner or a casual family gathering, this recipe is simple to assemble yet delivers restaurant-quality taste. It&# 226;ÂÂs a satisfying, flavorful meal that highlights fresh ingredients and bold seasonings without requiring complex techniques.

Ingredients

1 lb Penne pasta
1/2 cup Sun-dried tomatoes, chopped
1 cup Black olives, pitted and halved
1/2 cup Fresh basil, chopped
1/2 cup Fresh Italian parsley, chopped
3 cloves Garlic, minced
1 tablespoon Crushed red chile
1 tablespoon Grated lemon peel
1/4 cup Olive oil
2 teaspoons Freshly ground black pepper
3/4 lb Parmesan cheese, grated

Directions

1
Cook the penne pasta in 4 quarts of boiling salted water until tender but still firm (al dente).
2
Drain the pasta well.
3
In a large bowl, combine the sun-dried tomatoes, black olives, garlic, crushed red chile, lemon peel, basil, parsley, olive oil, and black pepper.
4
Let the sauce mixture sit at room temperature for a few minutes to allow the flavors to blend.
5
Toss the hot cooked pasta with the sauce mixture until evenly coated.
6
Sprinkle with grated Parmesan cheese and toss again.
7
Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 63.7kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 16.2g6%
Dietary Fiber 0.4g2%
Sugars 15.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan cheese or substitute with a vegan Parmesan alternative.

If using sun-dried tomatoes packed in oil, drain them well before chopping. You can use a tablespoon of the oil from the jar in place of some of the olive oil for extra flavor.

Adjust the amount of crushed red chile to suit your heat preference.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to refresh the texture.

Keywords: penne, pasta, sun-dried tomatoes, chile, garlic, basil, parsley, olives, parmesan, italian, vegan, easy dinner, quick meal, spicy, zesty, herbs, olive oil, lemon

Read it online: https://www.chefs-mate.com/recipe/penne-pasta-with-sun-dried-tomatoes-and-chile/