Fire Ice Pasta Recipes

FIRE AND ICE PASTA

Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!

Provided by Patti Rotman

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Yield 7

Number Of Ingredients 12

Fire and Ice Pasta image

Steps:

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 1026.6 calories, Carbohydrate 102.5 g, Cholesterol 19.2 mg, Fat 59.4 g, Fiber 6.9 g, Protein 24.5 g, SaturatedFat 12.4 g, Sodium 857.5 mg, Sugar 8.6 g

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

FIRE AND ICE PASTA

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

Fire and Ice Pasta image

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

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

FIRE AND ICE TOMATOES

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

Fire and Ice Tomatoes image

Steps:

Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
3 teaspoons mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

FIRE AND ICE TOMATOES

I love cucumbers/onions/vinegar just for nibbling, but the tomatoes are great added in the summer and it makes a pretty combo in a glass bowl!

Provided by Taylor in Belgium

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Fire and Ice Tomatoes image

Steps:

Combine veggies in a bowl.
In saucepan bring to boil vinegar, water, sugar, celery salt, salt, peppers.
Pour over veggies and chill at least 8 hours.

Ingredients

6 medium tomatoes, quartered and peeled
1 medium onion, sliced
1 medium green pepper, cut in strips
1 large cucumber, sliced
3/4 cup cider vinegar (I use white)
1/4 cup water
5 teaspoons sugar (heck just sweeten to taste!)
1 1/2 teaspoons celery salt
1/2 teaspoon salt
1/2 teaspoon red pepper (never use it!)
1/8 teaspoon pepper