1 dozen heirloom cherry tomatoes, halved
4 pimento-stuffed green olives, sliced
2 oz cooked pasta, thoroughly drained and chilled
1 pepperoncini pepper
grated or shaved Parmesan cheese
4 large garlic cloves, smashed and minced
1 oz extra-virgin olive oil
fresh-ground black pepper
Saute the garlic in the olive oil over very low heat until it is aromatic. Allow to cool.
Combine tomatoes, olives, and pasta in a bowl, and drizzle on the garlic oil. Break open the pepper, sprinkle on the vinegar juice, and add the pepper halves. Sprinkle on the shaved or grated Parmesan cheese. Top with fresh-ground black pepper to taste.