Recipe by Patti Rotman
"Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!"
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chopped fresh basil
1 (28 ounce) can
1 1/2 teaspoons
1 (6 ounce) can
sliced black olives
1 1/2 cups
ground black pepper
chopped fresh chives
chopped sun-dried tomatoes
crushed red pepper flakes
2 (16 ounce) packages
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.
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.
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"
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.
I did the same as others, decreased the oil and it was really good. Next time I'll make more sauce for the pasta.
served at labor day picnic - everyone had to have the recipe! what a great fresh dish to serve in the summer
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.
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
* 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: 534
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