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