Delicious bite-sized bow tie spaghetti! For a change of pace, feel free to use penne or rotini pasta!
| Servings: | 7 |
| Yield: | 6 to 8 servings |
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
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.
Nutrition Facts
| Calories | 1027 kcal |
| Carbohydrate | 103 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 7 g |
| Protein | 25 g |
| Saturated Fat | 12 g |
| Sodium | 858 mg |
| Sugars | 9 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I received a lot of compliments. The serving size of 7 is misleading, though. I made the sauce following the recipe portions precisely, but didn’t catch that the sauce is for TWO boxes of pasta until I was ready to cook the pasta. Considering that the serving size of a 16oz pasta box I had is 8, this recipe is NOT for 7 servings. I used all the juices in canned tomatoes and olives because the recipe didn’t say anything about draining the liquid. (It helped cut the oiliness, I think.) I only used half the sauce for the potluck and saved the rest for another group lunch. Each batch had PLENTY for groups of 7+ people.
I made this last weekend and loved it but I drained the tomatoes and olives. Was I supposed to drain them or not? Does anybody know?
This was great! We really enjoyed it. The only other ingredient I added was a few capers. Will make it again.
This is my family’s absolutely favorite meal! I reduced the amount of olive oil to 1 cup (or even less), added a bit more basil and because I love sun-dried tomatoes and goat cheese I always pile more on to my individual serving. YUM!
I forgot @ the other reviews… way, way, way too much oil! I added onions, broccoli and feta cheese because I did not have Goat cheese on hand. Also added shrimp with some balsamic vinegar. Next time will half the oil and try with chicken. It did look very good, not a bad taste, It was just a bit oily.
very tasty!
This was OK. We kind of made it by accident thinking it was something else. We left out the black olives (personal taste) and added extra bell peppers and fresh tomatoes. It wasn’t bad, but I didn’t love it chilled.
My husband, kids and I love this pasta. It’s a favorite at our home and I have had rave reviews when made for get-togethers. My kids take it to school for lunch and their classmates love it.
I did the same as others, decreased the oil and it was really good. Next time I’ll make more sauce for the pasta.
This was very tasty. It was even better the next day as a cold pasta salad.
Very easy, tasty recipie. I didn’t have a can of tomatoes handy (can you believe it!!!), so I used a couple of fresh tomatoes instead. Will definately make this again. Thanks Patti
served at labor day picnic – everyone had to have the recipe! what a great fresh dish to serve in the summer
WOW! Colorful, flavorful, unique.
This is outstanding but I had to modified it for my family.
My changes were; Omit olives.
Reduce sundried tomatoes and canned tomatoes by at least half.
Add fresh spinach, fresh mushrooms, artichoke hearts & one diced shallot, if you have it.
I used goat cheese but it wasn’t Feta.
* * * * * *
Perfect for Lenten meals and terrific dish for veggie daughter.
Will put this on the “Active List”
Thanks, Patti.
This is outstanding but I had to modified it for my family.
My changes were; Omit olives.
Reduce sundried tomatoes and canned tomatoes by at least half.
Add fresh spinach, fresh mushrooms, artichoke hearts & one diced shallot, if you have it.
I used goat cheese but it wasn’t Feta.
* * * * * *
Perfect for Lenten meals and terrific dish for veggie daughter.
Will put this on the “Active List”
Thanks, Patti.
This is a very taste recipe and it is easy! ! I made a few modifications. I used one cup of olive oil and next time I will reduce that to 3/4-1/2 cup. I also use kalamata greek olives rather than black olives.
Excellent dish which can be used as a base for many variations.
Excellent dish which can be used as a base for many variations.
Decrease the amount of oil! Very heavy taste. Not your average pasta sauce recipe, don’t use this unless you are looking for something off the wall. This recipe is not for everyone, don’t serve it to company.