Tomato and Kalamata olive pasta

    30 min

    Fresh tomatoes, Kalamata olives, basil and garlic marinate in olive oil, then the sauce is tossed with pasta for a fresh and flavourful meal.

    76 people made this

    Serves: 4 

    • 500g fresh tomatoes, chopped
    • 5 cloves garlic, minced
    • 15 Kalamata olives, pitted and sliced
    • 4 tablespoons chopped fresh basil
    • 4 tablespoons olive oil
    • 10 pepperoncini peppers
    • 450g pasta shells

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Combine tomatoes, garlic, olives, basil, olive oil, and 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 packet directions; drain. Toss with sauce and serve.


    These are mild pickled green peppers, often imported from Greece. If you can't find pepperoncini, use another pickled chilli or pepper - Spanish hot peppers, roasted red peppers, etc.

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    Reviews in English (53)


    This is a great weekday dinner recipe. The flavors are really delicious and, if you have any leftovers, this dish gets even better with time.  -  08 May 2000  (Review from Allrecipes US | Canada)


    Um, maybe the item that was MISSING was the OLIVES? If there are only 5 ingredients, leaving one out and then complaining is just silly. This recipe was delish: I put more peppers and more olives and only marinated an hour and it was Great! WHOLE family loved it!  -  08 Apr 2004  (Review from Allrecipes US | Canada)


    Really, really good. I sliced the peppers instead of leaving them whole to make the recipe a little spicier. I also serve this with toasted baguette slices as an appetizer. YUM!  -  27 Mar 2002  (Review from Allrecipes US | Canada)