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  • Rotelle With Provencal Tomato Sauce

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    Rotelle With Provencal Tomato Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lrg Ripe tomatoes, cut into
    •     Small cubes
    • 2 Tbsp. Balsamic vinegar
    • 4 Tbsp. Extra virgin olive oil
    • 2 x Jarred roasted red bell
    •     Peppers, diced
    • 1 Tbsp. Rinsed and liquid removed capers
    • 2 x Anchovy fillets, rinsed and
    •     Minced (optional)
    • 8 x Olives, such as Kalamata,
    •     Coarsely minced
    • 1 med Clove garlic, peeled and
    •     Forced through a press
    • 2 tsp Fresh thyme leaves
    • 1/4 c. Slivered fresh basil leaves
    • 1/4 tsp Salt
    •     Freshly grnd black pepper
    •     To taste
    • 3/4 lb Rotelli pasta (about 4 c.)

    Directions

    1. 1. Combine the tomatoes, vinegar, extra virgin 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 in the pasta and cook according to package directions. Drain and add in the sauce, tossing to coat. Serve.

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