Rotelle With Provencal Tomato Sauce

Recipe Ingredients

2		Ripe tomatoes - cut into (large)
1		Cubes (small)
2 tablespoons	30ml	Balsamic vinegar
4 tablespoons	60ml	Olive oil
2		Jarred roasted red bell
		Peppers - diced
1 tablespoon	15ml	Rinsed and drained capers
2		Anchovy fillets - rinsed and
		Chopped - (optional)
8		Olives - such as kalamata
		Coarsely chopped
1		Garlic - peeled and
		Forced through a press
2 teaspoons	10ml	Fresh thyme leaves
1/4 cup	10g / 0.4oz	Slivered fresh basil leaves
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper
		To taste
3/4 lb	340g / 11oz	Rotelli pasta - (about 4 cups)

Recipe Instructions

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.

Source:
Little Mom

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