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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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 40 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook pasta in a large pot of boiling water until al dente. Drain.

  • Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

Nutrition Facts

955 calories; protein 17.5g; carbohydrates 66.2g; fat 71.9g; cholesterol 28.8mg; sodium 956.7mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/20/2003
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. Read More
(7)

Most helpful critical review

Rating: 1 stars
08/29/2002
Too oily. Couldn't even eat it. Read More
(1)
37 Ratings
  • 5 star values: 20
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/20/2003
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. Read More
(7)
Rating: 4 stars
03/11/2014
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! Read More
(5)
Rating: 5 stars
07/29/2010
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.:) Read More
(5)
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Rating: 5 stars
06/04/2007
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! Read More
(4)
Rating: 5 stars
03/25/2003
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! Read More
(4)
Rating: 5 stars
08/29/2002
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. Read More
(4)
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Rating: 5 stars
03/04/2004
This is one of my all-time favorites! It is great as both a hot or cold dish. Every time I bring it to a picnic I am swamped with requests for the recipe. I like things SPICY so I substitute half of the olive oil with red pepper oil. Read More
(2)
Rating: 4 stars
01/28/2010
I used 3/4 cup of olive oil and it was still too much. After it marinated I soaked up some of the oil with 2 slices of bread. I sliced and added 4 marinated artichoke hearts. Served it over whole wheat spaghetti. I will make this again but with less oil. Hubby really liked it alot! Thanks! Read More
(2)
Rating: 5 stars
01/27/2011
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. Read More
(2)
Rating: 1 stars
08/29/2002
Too oily. Couldn't even eat it. Read More
(1)
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