Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  penne pasta -- cooked and drained

4

  ounces

  sun-dried tomatoes -- drained and diced

1

  small

  shallot -- minced

2

  large

  cloves garlic -- minced

1

  tablespoon

  olive oil

1/4

  cup

  basil leaves -- chopped fine

1/8

  teaspoon

  crushed red pepper flakes

1/4

  cup

  Parmesan cheese

1

  whole

  roasted red pepper

Heat olive oil in large skillet over medium. Cook shallot until softened.

Add garlic and cook for 30 seconds.

Add tomatoes and red peppers and cook for 2 minutes.

Add basil and pasta and heat through.

Off heat add Parmesan and toss.

Notes: Don't use the sun dried tomatoes in oil. They are extra salty and the old oil taste can not be rinsed away. Because sun dried tomatoes are so high in sodium I changed my recipe to add half tomatoes and half roasted red peppers.

Makes 4 servings.