Recipe by Patti
"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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sun-dried tomatoes, sliced
1 (2 ounce) can
sliced black olives
chopped fresh basil
5 1/2 pounds
tomatoes, seeded and chopped
chopped fresh chives
1 1/2 teaspoons
ground black pepper
1 1/2 teaspoons
crushed red pepper flakes
1 (16 ounce) package
crumbled feta cheese
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.
Too oily. Couldn't even eat it.
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!
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!
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.
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.
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.
LOVED, LOVED, LOVED this! I used mini penne because that's what the little guy chose, reduced the olive oil to 1/2 cup, per other reviews, which was perfect for us, and used 3 LARGE tomatoes (not sure of the weight, but I know it wasn't 5-1/2 pounds). The flavors of this were outstanding! As soon as hubby took a bite he said, 'Oh, this is a definate 5 stars'! He also said that he will be asking for this often, and that's fine with me because it's simple to make and FANTASTIC~YUM! IMO, the feta is a MUST! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Fire and Ice Pasta
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 647
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See how to make a simple, flavorful fresh tomato sauce for pasta.
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Fresh veggies and pasta make a great dinner in under 30 minutes.