Fire and Ice Pasta recipe
All Recipes Everyday Cooking Recipes Vegetarian Side DishesIngredients
- 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 caloriescarbohydrate: 102.5 gcholesterol: 19.2 mgfat: 59.4 gfiber: 6.9 gprotein: 24.5 gsaturatedFat: 12.4 gservingSize: -sodium: 857.5 mgsugar: 8.6 gtransFat: : -unsaturatedFat: : -
Directions Fire and Ice Pasta
Directions
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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.
Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.