Calabrian Chile Pasta

• 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

1. In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat.
2. Add the penne and the salt.
3. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
4. Sprinkle the pecorino over the pasta; toss to coat.
5. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

penne pasta, kosher salt, pecorino, cherry tomatoes, calabrian hot pepper, chives, lemon zest, lemon juice, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/calabrian-chile-pasta.html (may not work)