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Rotelle with Provencal Tomato Sauce
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)
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.
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.
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Puttanesca 08