Fire and ce Pasta

Fire and ce Pasta
  • 2/3 cup chopped fresh basil
  • 1 (28 ounce) can diced tomatoes
  • 1 1/2 teaspoons minced garlic
  • 1 (6 ounce) can sliced black olives
  • 1 1/2 cups olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup chopped fresh chives
  • 1/2 cup chopped sun-dried tomatoes
  • 1 teaspoon crushed red pepper flakes
  • 6 ounces goat cheese
  • 2 (16 ounce) packages farfalle pasta


  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.

03/16/2017
Fire and ce Pasta, recipe PT15M PT1H 5 455 calories

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