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.