Makes 4 servings as a main course
6 servings as a first course.
This tasty dish is delicious for all seasons. I like to serve it at room temperature.
INGREDIENTS:
1 pound imported penne
SAUCE:
4 tablespoons extra-virgin olive oil
5 scallions thinly sliced, including the green parts
4 garlic cloves, finely chopped
10 sun dried tomatoes quarters in oil, sliced
½ cup pitted Kalamata olives, halved
2 tablespoons capers
1 cup tightly packed flat leaf parsley, coarsely chopped
4 tablespoons lemon juice, approx
Kosher salt
Freshly ground black pepper
PREPARATION:
Heat the oil in a large saucepan. Add the scallions and garlic. Sauté over low heat until soft.
Add the tomatoes, olives, and capers. Stir, then add the parsley, lemon juice, salt, and pepper.
In a large, covered saucepan, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once.
Boil briskly, uncovered for about 9 minutes, or until the pasta is al dente.
Drain well in a colander and toss with the sauce.
Season to taste with lemon juice, salt and pepper.
NOTE:
Leftover pasta may require more seasoning.
