Rotelle with provencal tomato sauce

4 servings

Ingredients

Quantity Ingredient
2 larges Ripe tomatoes, cut into
Small cubes
2 tablespoons Balsamic vinegar
4 tablespoons Olive oil
2 Jarred roasted red bell
Peppers, diced
1 tablespoon Rinsed and drained capers
2 Anchovy fillets, rinsed and
Chopped (optional)
8 Olives, such as Kalamata,
Coarsely chopped
1 medium Clove garlic, peeled and
Forced through a press
2 teaspoons Fresh thyme leaves
¼ cup Slivered fresh basil leaves
¼ teaspoon Salt
Freshly ground black pepper
To taste
¾ pounds Rotelli pasta (about 4 cups)

Directions

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.

From "Lighter, Quicker, Better" by Richard Sax and Marie Simmons

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