Rotelle with summer tomato and herb sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Plum tomatoes; peeled, seeded, and |
| ; chopped | ||
| ⅓ | cup | Minced red onion |
| ⅓ | cup | Kalamata or other brine-cured black; pitted and sliced |
| ; olives | ||
| ¼ | cup | Olive oil |
| 3 | tablespoons | Balsamic vinegar |
| 1 | pounds | Rotelle or fusilli |
| 2 | tablespoons | Finely chopped basil leaves |
| 2 | tablespoons | Finely chopped fresh mint leaves |
| 2 | tablespoons | Finely chopped fresh chives |
| Yellow pear tomatoes; halved for garnish | ||
Directions
In a large bowl stir together the plum tomatoes, the onion, the olives, the oil, the vinegar, and salt and pepper to taste and let the sauce stand for 30 minutes. In a saucepan of salted boiling water cook the pasta until al dente, drain it, and add the hot pasta to the sauce. Add the herbs, toss the mixture until it is combined well, and serve it warm, garnished with the pear tomato halves.
Serves 6.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.