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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate