Tomato and Kalamata olive pasta
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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.
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
- 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.
- 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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