Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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.

From "Lighter, Quicker, Better" by Richard Sax and Marie Simmons

Browse by categories