Ingredients
7
7 servings
- •0.66666698455811 cup chopped fresh basil
- •1 (28 ounce) can diced tomatoes
- •1.5 teaspoons minced garlic
- •1 (6 ounce) can sliced black olives
- •1.5 cups olive oil
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •0.5 cup chopped fresh chives
- •0.5 cup chopped sun-dried tomatoes
- •1 teaspoon crushed red pepper flakes
- •6 ounces goat cheese
- •2 (16 ounce) packages farfalle pasta
Instructions
- 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.
Nutritional Facts
Per 7 servings
- Calories: 1027
- Carbohydrate: 103g
- Fat: 59g
- Fiber: 7g
- Protein: 25g
- Sugar: 9g
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