12 ounces large pasta shells, or gnocchi shapes
6 ounce jar peperoncini, Greek or Italian mildly spicy pickled peppers, drained
10 to 12 ripe sweet red tomatoes, diced or use half fresh and half tinned
3 tablespoons extra virgin olive oil, or to taste
1 tablespoon red wine vinegar or sherry vinegar
large pinch dried thyme, crumbled
large pinch dried mint, crumbled
salt and cayenne pepper or hot red chili pepper flakes, to taste
4 ounces mozzarella cheese, diced
handful of fresh basil leaves, thinly sliced
Cook the pasta until al dente. Drain and combine with the peperoncini, tomatoes, olive oil, vinegar, thyme and mint. leave to cool. When cool, season with salt and cayenne or red chili flakes, then add the cheese and basil and chill until ready to serve. Serves 4.
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