Fire and Ice Pasta

Ingredients

• 6 ounce olives black sliced canned
• 28 ounce canned tomatoes diced canned
• 32 ounce farfalle pasta 
• 0.7 cup basil fresh chopped
• 0.5 cup chives fresh chopped
• 1.5 teaspoons garlic minced
• 6 ounces goat cheese 
• 1 teaspoon ground pepper black
• 1.5 cups olive oil 
• 1 teaspoon pepper flakes red crushed
• 1 teaspoon salt 
• 0.5 cup sun-dried tomatoes chopped

Equipment

• bowl
• pot

Directions

1. 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.
2. Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
3. In a large pot with boiling salted water cook farfalle pasta until al dente.
4. Drain.
5. Toss cooked pasta with room temperature sauce.
6. Sprinkle with goat cheese, if desired.