Fire and Ice Pasta

Fire and Ice Pasta

15

"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

servings 1027 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 1027 kcal
  • 51%
  • Fat:
  • 59.4 g
  • 91%
  • Carbs:
  • 102.5g
  • 33%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ...

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 t...

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. ...

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 ...

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 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...

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

I forgot @ the other reviews... way, way, way too much oil! I added onions, broccoli and feta cheese because I did not have Goat cheese on hand. Also added shrimp with some balsamic vinegar. ...