Fire and Ice Pasta with Fresh Herbs recipe

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Ingredients

2 cups olive oil
½ cup sun-dried tomatoes, sliced
1 (2 ounce) can sliced black olives
⅔ cup chopped fresh basil
5 ½ pounds tomatoes, seeded and chopped
½ cup chopped fresh chives
1 ½ teaspoons ground black pepper
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 (16 ounce) package farfalle pasta
8 ounces crumbled feta cheese

Nutrition Info

954.5 calories
carbohydrate: 66.2 g
cholesterol: 28.8 mg
fat: 71.9 g
fiber: 7.6 g
protein: 17.5 g
saturatedFat: 13.9 g
servingSize: -
sodium: 956.7 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.

  2. Cook pasta in a large pot of boiling water until al dente. Drain.

  3. Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

Recipe Yield

6 to 8 servings

Recipe Note

A wonderful combination of flavors to excite even the most discerning of palates! A spicy tomato sauce served at room temperature over hot pasta and topped with feta cheese. Goat cheese also goes well with this sauce.

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