Pasta with Olives and Peperoncini

A wildly flavorful pasta good hot or at room temp.
1. Blend two Tablespoons fresh basil with one half cup olive oil. Pour into very large flat bottomed pan. Add 2 Tablespoons butter. Heat till butter melts.
2. Chop 1 cup mixed olives. Chop finely garlic to equal two to four Tablespoons. Chop 1 cup sundried tomatoes. Add 2 cups of whole peperoncini peppers. Add all these vegetables to the heated pan. Cook and stir a few minutes. Cover and simmer until peperoncinis puff up, about 10 minutes.
3. Cook one pound ridged tube pasta (penne) until al dente. Drain and place in bowl. Pour oil and vegetable mixture over pasta and toss till blended.
4. Salt and pepper to taste (it won't need much). Optional grated Romano cheese.
Serves 6 to 8.