Fire And Ice Pasta - cooking recipe

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
Preparation
    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.

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