The piquant taste of pepperoncini peppers enlivens this fresh, uncooked sauce of tomatoes, garlic, Kalamata olives, olive oil and basil. Let the ingredients steep overnight, then serve the next day over hot pasta.
INGREDIENTS (for 4 servings):
- 1 pound seashell pasta
- 3 cups chopped tomatoes
- 5 cloves garlic, minced
- 15 kalamata olives, pitted and sliced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 10 pepperoncini
Combine tomatoes, garlic, olives, basil, olive oil, and pepperoncinis. 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.
Cook pasta according to the package directions; drain. Toss with sauce and serve.