Rotelle With Provencal Tomato Sauce Recipe

Rotelle With Provencal Tomato Sauce Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 large: Ripe tomatoes, cut into
Small cubes,
2 tbsp: Balsamic vinegar,
4 tbsp: Olive oil,
2: Jarred roasted red bell,
Peppers, diced
1 tbsp: Rinsed and drained capers,
2: Anchovy fillets, rinsed and
Chopped, optional
8: Olives, such as Kalamata,
Coarsely chopped,
1 medium: Clove garlic, peeled and
Forced through a press,
2 tsp: Fresh thyme leaves,
1/4 cup: Slivered fresh basil leaves,
1/4 tsp: Salt,
Freshly ground black pepper,
To taste,
3/4 lbs: Rotelli pasta, about 4 cups

Directions:

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 from luhu.jp