1 (28 oz) can diced tomatoes                       1/2 cup chopped sun dried tomatoes

1 1/2 tsp minced garlic                                1 tsp crushed red pepper flakes

1 (6 oz) can sliced black olives                   6 ounces goat cheese

1 1/2 cups olive oil                                       2 (16 oz packages farfalle pasta

1 tsp salt

1 tsp ground black pepper

 

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 over night.

 

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.

 

Serves 6 - 8.

 

courtesy of Allrecipes