FIRE AND ICE PASTA

Fire and Ice Pasta image

I apparently copied the original recipe down wrong (2 cups of olive oil?? That can't be right!) so I took extreme liberties with it when I made this. I added black olives and used white onions instead of the chives. This would be better with fresh herbs. It's spicy, so serve it with some chewy bread and a mixed green salad.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

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Ingredients

1/2 cup sun-dried tomato, sliced
2 teaspoons olive oil
2/3 cup chopped fresh basil
5 1/2 lbs tomatoes, chopped (Romas are the best)
1/2 cup chopped chives or 1/2 cup minced onion
1 teaspoon red pepper flakes
4 garlic cloves, minced
8 ounces feta, crumbled
1/2 cup black olives, cut in 1/2
16 ounces pasta

Steps:

In a large bowl, combine everything except the pasta.
Set aside (the longer, the better).
Cook pasta.
Drain and toss with the sauce.

Nutrition Facts : Calories 760.2, Fat 20.2, SaturatedFat 10.2, Cholesterol 53.5, Sodium 996.7, Carbohydrate 118.7, Fiber 13.1, Sugar 23.6, Protein 30.6