Calabrian Chile Pasta

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

Directions

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.

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