Fire and Ice Pasta

Fresh basil, diced tomatoes, garlic, olives, chives, sun-dried tomatoes and red pepper flakes go for an overnight soak in an olive oil bath. Toss with hot farfalle pasta and sprinkle tangy morsels of goat cheese for a rich and heady meal.

• Calories: 1027 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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