How to Make Fire and Ice Pasta - A Step-by-Step Guide

Fire and Ice Pasta is a delicious and versatile dish that combines the spicy heat of chili peppers with the refreshing coolness of fresh herbs and lemon. This recipe is perfect for those who love a little bit of heat in their meals, but also want to balance it out with some bright and zesty flavors.

What makes this dish so unique is the combination of hot and cold elements, which creates a wonderful contrast in every bite. The spiciness from the chili peppers and the coolness from the ...

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Ingredients

  • ⅔ cup chopped fresh basil
  • 1 (28 ounce) can diced tomatoes
  • 1 ½ teaspoons minced garlic
  • 1 (6 ounce) can sliced black olives
  • 1 ½ cups olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ cup chopped fresh chives
  • ½ cup chopped sun-dried tomatoes
  • 1 teaspoon crushed red pepper flakes
  • 6 ounces goat cheese
  • 2 (16 ounce) packages farfalle pasta

Information

  • Servings: 7
  • Yield: 6 to 8 servings

  • 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.
  • Nutrition

    1027 cal.

    • Total Fat: 59g
    • Saturated Fat: 12g
    • Cholesterol: 19mg
    • Sodium: 858mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 25g
    • Vitamin C: 13mg
    • Calcium: 182mg
    • Iron: 8mg
    • Potassium: 456mg