For the pasta with pesto rosso, chop the tomatoes and olives and put them in a pot. Add the olive oil and blend to a puree.
Season with the peperoncini and oregano. Peel the garlic cloves, press them and add them to the puree.
Heat the Pesto Rosso briefly and season with salt.
Cook the pasta according to package instructions in enough salted water until al dente, then strain and drain.
Mix the Pesto Rosso with the pasta and serve immediately.