| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg09 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Shell pasta |
| 3 |
c |
Diced tomatoes |
| 5 |
|
Cloves garlic; minced |
| 15 |
|
Kalamata Olives; pitted and sliced |
| 1/4 |
c |
Fresh basil leaves |
|
|
Some chopped and some left whole |
| 1/4 |
c |
Olive oil |
| 8 |
|
Whole pepperoncini peppers; (8 to 12) |
INSTRUCTIONS
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
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