Yield: 4 servings
|1 pounds||Shell pasta|
|3 cups||Diced tomatoes|
|5||Cloves garlic; minced|
|15||Kalamata Olives; pitted and sliced|
|¼ cup||Fresh basil leaves|
|Some chopped and some left whole|
|¼ cup||Olive oil|
|8||Whole pepperoncini peppers; (8 to 12)|
A standard in our home, this one is simple to make and gets better with time.
1 Combine tomatoes, garlic, olives, basil, olive oil, and pepperoncini peppers. Stir together, and allow to marinate as long as you have time for; overnight is best, although it's fine to eat right away too.
2 Cook pasta according to the package directions. Drain. Toss with uncooked sauce, and serve. Makes 4 servings Recipe by: www.pastarecipe.com/ 4/99 Converted by MM_Buster v2.0l.