Yield: 4 servings

1 pound shell pasta
3 cups diced tomatoes
5 cloves garlic, minced
15 Kalamata olives, pitted and -sliced
1/4 cup fresh basil leaves (some chopped and some left whole)
1/4 cup olive oil
8 whole pepperoncini peppers (8 to 12)

Combine tomatoes, garlic, olives, basil, olive oil, and pepperoncini peppers. Stir together, and allow to marinate as long as you can. Overnight is best.

Cook pasta according to the package directions. Drain. Toss with uncooked sauce, and serve.