Fire and Ice Pasta Recipe - Allrecipes.com
Fire and Ice Pasta Recipe

Fire and Ice Pasta

Recipe by  

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

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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 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 More Reviews

Most Helpful Positive Review
Aug 31, 2003

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.

 
Most Helpful Critical Review
Aug 31, 2003

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.

 
Apr 06, 2004

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.

 
Jan 10, 2008

I had high hopes for this recipe, but it didn't work out for me. My coworkers didn't even touch it, and I found it had an odd taste. I followed the recipe exactly, so I don't know what happened. I doubt I'll be keeping the leftovers. Thanks for letting me try though.

 
Mar 15, 2006

I did the same as others, decreased the oil and it was really good. Next time I'll make more sauce for the pasta.

 
Sep 06, 2004

served at labor day picnic - everyone had to have the recipe! what a great fresh dish to serve in the summer

 
Feb 19, 2009

This was OK. We kind of made it by accident thinking it was something else. We left out the black olives (personal taste) and added extra bell peppers and fresh tomatoes. It wasn't bad, but I didn't love it chilled.

 
Feb 07, 2005

Very easy, tasty recipie. I didn't have a can of tomatoes handy (can you believe it!!!), so I used a couple of fresh tomatoes instead. Will definately make this again. Thanks Patti

 

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Nutrition

  • Calories
  • 1027 kcal
  • 51%
  • Carbohydrates
  • 102.5 g
  • 33%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 59.4 g
  • 91%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 857 mg
  • 34%

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

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