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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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    3 hrs 40 mins

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.
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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.

 
Jul 29, 2010

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. :)

 
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 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!

 
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.

 
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.

 

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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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