Tomato and Kalamata olive pasta

Tomato and Kalamata olive pasta


75 people made this

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


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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