Recipes Everyday Cooking Vegetarian Side Dishes Fire and Ice Pasta 3.9 (18) 15 Reviews 1 Photo Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace! Recipe by Patti Rotman Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Servings: 7 Yield: 6 to 8 servings Jump to Nutrition Facts Ingredients ⅔ cup chopped fresh basil 1 (28 ounce) can diced tomatoes 1 ½ teaspoons minced garlic 1 (6 ounce) can sliced black olives 1 ½ cups olive oil 1 teaspoon salt 1 teaspoon ground black pepper ½ cup chopped fresh chives ½ cup chopped sun-dried tomatoes 1 teaspoon crushed red pepper flakes 6 ounces goat cheese 2 (16 ounce) packages farfalle pasta Directions 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. Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired. I Made It Print Nutrition Facts (per serving) 1027 Calories 59g Fat 103g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 1027 % Daily Value * Total Fat 59g 76% Saturated Fat 12g 62% Cholesterol 19mg 6% Sodium 858mg 37% Total Carbohydrate 103g 37% Dietary Fiber 7g 25% Total Sugars 9g Protein 25g Vitamin C 13mg 63% Calcium 182mg 14% Iron 8mg 46% Potassium 456mg 10% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved