Fire and Ice Pasta14 Reviews
“Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!” - by Patti Rotman
Original recipe yields 6 to 8 servings
- 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.
Amount Per Serving (7 total)
- 1027 cal
- 59.4 g
- 102.5 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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 bl..." See moreack 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 fr..." See moreesh 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."
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