Calabrian Chile Pasta

By Valarie

Ingredients

• 1 pound penne pasta
• 2 teaspoons kosher salt
• 1 cup grated pecorino
• 1 pint cherry tomatoes, quartered
• 3 tablespoons Calabrian hot pepper paste
• 1/3 cup chopped chives
• 1 teaspoon grated lemon zest, from 1 lemon
• 1 teaspoon lemon juice, from 1/2 lemon
• 1/3 cup extra-virgin olive oil

Preparation

Step 1

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.