- 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.