Fire and Ice Pasta Chef John Recipes

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Fire and Ice Pasta

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

Ingredients :

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

Instructions :

Prep :	Cook : 7M	Ready in :

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.