All Recipes Everyday Cooking Recipes Vegetarian Side Dishes

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

Nutrition Info

1026.6 calories carbohydrate: 102.5 g cholesterol: 19.2 mg fat: 59.4 g fiber: 6.9 g protein: 24.5 g saturatedFat: 12.4 g servingSize: - sodium: 857.5 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

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.

6 to 8 servings

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