Fire and Ice Pasta Recipe - Allrecipes.com
Fire and Ice Pasta Recipe
  • READY IN 3+ hrs

Fire and Ice Pasta

Recipe by  

"A wonderful combination of flavors to excite even the most discerning of palates! A spicy, tomato sauce served at room temperature over hot pasta and topped with feta cheese. Goat cheese also goes well with this sauce."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
  2. Cook pasta in a large pot of boiling water until al dente. Drain.
  3. Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 3 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2003

Following everyone else, I decreased the oil to 3/4 cup. This was WONDERFUL! We enjoyed it so much, and the leftovers were even better. Not only is it good on pasta, but it's great on Italian bread, pita, even crackers. A very versatile recipe.

 
Most Helpful Critical Review
Aug 29, 2002

Too oily. Couldn't even eat it.

 
Jun 04, 2007

This recipe is a keeper! I made it for my sister in law and she commented how she felt like she had just ordered this meal from a gourmet restaurant! She wanted the recipe of course! I used 1/2 cup of oil, but I think next time I will use 3/4 cup. I think it could have used more red pepper flakes too, so next time I will add 1 1/2 tsp. I DID NOT USE BLACK OLIVES. They have no flavor. Instead I used pitted kalamata olives and they were wonderful! Don't skip the feta, it's another wonderful flavor that will give you that gourmet taste. You will love it!

 
Mar 24, 2003

I made this recipe for my fiance, and he loved it so much that he requests it weekly! We also served it to a potluck of 14 guests, and every one of them wanted the recipe. I also cut the amount of olive oil, and I added extra hot pepper and sun dried tomatos. And it's almost better the next day cold!

 
Aug 29, 2002

This was absolutely delicious!! It became a favourite the first time I made it. I also chose to reduce the oil. This is really good served hot.

 
Mar 11, 2014

This was fabulous. The only reason I am giving 4 stars is because I find the amount of oil in this recipe to be over the top. To each, his/her own, but to those looking to lower the fat and calories - I made a 4-5 serving of this with only 1/4 cup and it is still amazing. :) Thanks for a great recipe!

 
Jan 27, 2011

This was really good but I modified the recipe since I had guests over that do not like spicy food so I skipped the crushed red pepper. I also only needed to add 1/2 cup of olive oil-that was plenty.

 
Jul 30, 2010

The is a great dish served cold as a pasta salad. I also added some green olives and pepperoni. My salad got rave reviews at a 4th of July get together with friends.

 

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Nutrition

  • Calories
  • 954 kcal
  • 48%
  • Carbohydrates
  • 66.2 g
  • 21%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 71.9 g
  • 111%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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