fire and ice pasta

Ingredients

• Servings: 6
• 2/3 cup chopped fresh basil
• 1 (28 ounce) can diced tomatoes
• 1 1/2 teaspoons minced garlic
• 1 (6 ounce) can sliced black olives
• 1 1/2 cups olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped fresh chives
• 1/2 cup chopped sun-dried tomatoes
• 1 teaspoon crushed red pepper flakes
• 6 ounces goat cheese
• 2 (16 ounce) packages farfalle pasta

Recipe

• 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.