Title: ROTELLE WITH PROVENCAL TOMATO SAUCE
Categories: Pasta
Yield: 4 servings
2 lg Ripe tomatoes, cut into
Small cubes
2 tb Balsamic vinegar
4 tb Olive oil
2 Jarred roasted red bell
Peppers, diced
1 tb Rinsed and drained capers
2 Anchovy fillets, rinsed and
Chopped (optional)
8 Olives, such as Kalamata,
Coarsely chopped
1 md Clove garlic, peeled and
Forced through a press
2 ts Fresh thyme leaves
1/4 c Slivered fresh basil leaves
1/4 ts Salt
Freshly ground black pepper
To taste
3/4 lb Rotelli pasta (about 4 cups)
1. Combine the tomatoes, vinegar, olive oil, bell
peppers, capers, anchovies, olives, garlic, thyme,
basil, salt and several grindings black pepper.
Marinate while cooking the pasta. 2. Bring a large pot
of water to the boil, add the pasta and cook according
to package directions. Drain and add the sauce,
tossing to coat. Serve.
