fire and ce pasta

fire and ce pasta
  • 2 cups olive oil
  • 1/2 cup sun-dried tomatoes, sliced
  • 1 (2 ounce) can sliced black olives
  • 2/3 cup chopped fresh basil
  • 5 1/2 pounds tomatoes, seeded and chopped
  • 1/2 cup chopped fresh chives
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1 (16 ounce) package farfalle pasta
  • 8 ounces crumbled feta cheese (optional)



  1. 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.
  2. Cook pasta in a large pot of boiling water until al dente. Drain.
  3. Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

03/16/2017
fire and ce pasta, Pasta recipe PT10M PT2H 6 435 calories
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