Fire and Ice Pasta Recipe

Ingredients
<br>- 2/3 cup chopped fresh basil
<br>- 1 (28 ounce) can diced tomatoes
<br>- 1 1/2 teaspoons minced garlic
<br>- 1 (6 ounce) can sliced black olives
<br>- 1 1/2 cups olive oil
<br>- 1 teaspoon salt
<br>- 1 teaspoon ground black pepper
<br>- 1/2 cup chopped fresh chives
<br>- 1/2 cup chopped sun-dried tomatoes
<br>- 1 teaspoon crushed red pepper flakes
<br>- 6 ounces goat cheese
<br>- 2 (16 ounce) packages farfalle pasta
<br><p></p>Directions
<br>step 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.
<br>step 2: Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
<br>step 3: In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
<br>step 4: Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.
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Ingredients
- 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

Directions
step 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.
step 2: Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
step 3: In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
step 4: Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

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