Fire and Ice Pasta recipe

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Ingredients

⅔ cup chopped fresh basil
1 (28 ounce) can diced tomatoes
1 ½ teaspoons minced garlic
1 (6 ounce) can sliced black olives
1 ½ cups olive oil
1 teaspoon salt
1 teaspoon ground black pepper
½ cup chopped fresh chives
½ cup chopped sun-dried tomatoes
1 teaspoon crushed red pepper flakes
6 ounces goat cheese
2 (16 ounce) packages farfalle pasta

Nutrition Info

1026.6 calories
carbohydrate: 102.5 g
cholesterol: 19.2 mg
fat: 59.4 g
fiber: 6.9 g
protein: 24.5 g
saturatedFat: 12.4 g
servingSize: -
sodium: 857.5 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.

  2. Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.

  3. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

  4. Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

Recipe Yield

6 to 8 servings

Recipe Note

Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!

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