Rotelle with Provencal Tomato Sauce
| Yield: | 4 Servings |
| Categories: | Pasta |
| 2 | lg | Ripe tomatoes, cut into |
| Small cubes | ||
| 2 | tb | Balsamic vinegar |
| 4 | tb | Olive oil |
| 2 | Jarred roasted red bell | |
| Peppers, diced | ||
| 1 | tb | Rinsed and drained capers |
| 2 | Anchovy fillets, rinsed and | |
| Chopped (optional) | ||
| 8 | Olives, such as Kalamata, | |
| Coarsely chopped | ||
| 1 | md | Clove garlic, peeled and |
| Forced through a press | ||
| 2 | ts | Fresh thyme leaves |
| 1/4 | c | Slivered fresh basil leaves |
| 1/4 | ts | Salt |
| Freshly ground black pepper | ||
| To taste | ||
| 3/4 | lb | Rotelli pasta (about 4 cups) |
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