Fire and Ice Pasta

Fire and Ice Pasta

Patti Rotman 0

"Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!"

Ingredients {{adjustedServings}} servings 1027 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1027 kcal
  • 51%
  • Fat:
  • 59.4 g
  • 91%
  • Carbs:
  • 102.5g
  • 33%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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  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.
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Reviews 15

  1. 18 Ratings


This is a very taste recipe and it is easy! ! I made a few modifications. I used one cup of olive oil and next time I will reduce that to 3/4-1/2 cup. I also use kalamata greek olives rather than black olives. Excellent dish which can be used as a base for many variations.


WOW! Colorful, flavorful, unique. This is outstanding but I had to modified it for my family. My changes were; Omit olives. Reduce sundried tomatoes and canned tomatoes by at least half. Add fresh spinach, fresh mushrooms, artichoke hearts & one diced shallot, if you have it. I used goat cheese but it wasn't Feta. * * * * * * Perfect for Lenten meals and terrific dish for veggie daughter. Will put this on the "Active List" Thanks, Patti.


Decrease the amount of oil! Very heavy taste. Not your average pasta sauce recipe, don't use this unless you are looking for something off the wall. This recipe is not for everyone, don't serve it to company.