Fire And Ice Pasta

• 2/3 cup chopped fresh basil
• 1 (28 ounce) can diced tomatoes
• 1 1/2 teaspoons minced garlic
• 1 (6 ounce) can sliced black olives
• 1 1/2 cups olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped fresh chives
• 1/2 cup chopped sun-dried tomatoes
• 1 teaspoon crushed red pepper flakes
• 6 ounces goat cheese
• 2 (16 ounce) packages farfalle pasta

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. Drain.
4. Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

fresh basil, tomatoes, garlic, black olives, olive oil, salt, ground black pepper, fresh chives, tomatoes, red pepper, goat cheese, farfalle pasta

Taken from www.allrecipes.com/recipe/13889/fire-and-ice-pasta/ (may not work)