Cook bacon in a large skillet over medium heat for 5 minutes, stirring frequently, until cooked, but not too crispy.
Add onion and garlic and cook for 2 minutes, stirring frequently to prevent burning.
Add tomatoes and Mezzetta Peperoncini, continue cooking for 10 minutes, stirring frequently, until the tomatoes are cooked and liquid has almost evaporated. Season with salt and pepper.
In the mean time cook pasta following the directions on the package.
Add olives to the sauce.
Add pasta to the pan with sauce and toss to combine.
Serve, topped with fresh basil, parmesan and more Mezzetta peperoncini.