Rotelle With Provencal Tomato Sauce Recipe
Yield: 4 ServingsRecipe 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
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
Tags
Pasta