Fire and Ice Pasta


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

6 to 8 servings


  • 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


  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.

Nutrition Facts (per serving)

1027 Calories
59g Fat
103g Carbs
25g Protein
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.

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