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)

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.