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Rotelle with Provencal Tomato Sauce

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Submitted by hmmrhonda

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

A raw Provençal sauce that marinates while the pasta boils. Ripe tomatoes, balsamic vinegar, olive oil, roasted red peppers, kalamata olives, capers, garlic, fresh thyme, and slivered basil sit together for 15 minutes, then get tossed with hot rotelle. The heat of the pasta warms the sauce just enough to release the flavors without cooking anything.

Every ingredient in this sauce is a Provençal staple: tomatoes, olive oil, olives, capers, garlic, basil, thyme. Together they create a sauce that tastes like the South of France on a summer evening. The balsamic vinegar ties everything together with a sweet-tart depth.

Rotelle (wagon wheel pasta) is the right shape here. The spokes and curves of each wheel catch the chunky sauce, trapping diced tomato, olive pieces, and capers in every bite. Penne or fusilli work as substitutes.

Optional anchovy fillets dissolved into the sauce add a salty, savory umami that makes the tomato flavor pop without tasting fishy. Try them before skipping them.

Chef Tips

  • Use the ripest tomatoes you can find. This sauce is raw, and flavorless tomatoes make a flavorless dish.
  • Toss the hot, drained pasta with the room-temperature sauce immediately. The heat blooms the garlic and basil.
  • Don’t cook this sauce. The freshness is the whole point.
  • A drizzle of extra olive oil at the table adds richness.

Variations

  • With mozzarella: Toss in cubed fresh mozzarella with the hot pasta. It softens into stretchy, creamy bites.
  • Tuna Provençal: Add a drained can of Italian tuna packed in olive oil for a Niçoise-inspired pasta.
  • Spicy version: Add ½ teaspoon red pepper flakes to the marinade for gentle heat.

Ingredients

2 2
LARGE LARGE TOMATOES
ripe
2 2
LARGE EACH TOMATOES
ripe, cut into cubes
2 30
TABLESPOONS ML BALSAMIC VINEGAR
4 60
TABLESPOONS ML OLIVE OIL
2 2
EACH EACH ROASTED RED BELL PEPPER
(jarred), diced
1 15
TABLESPOON ML CAPERS
rinsed and drained
2 2
ANCHOVY ANCHOVY ANCHOVY FILLET
rinsed and chopped (optional) *
8 8
EACH EACH OLIVES
(such as kalamata), coarsely chopped *
1 1
CLOVES EACH GARLIC
peeled, pressed
2 10
TEASPOONS ML THYME
fresh *
¼ 59
CUP ML BASIL
fresh, slivered *
¼ 1.3
TEASPOON ML SALT
1
X BLACK PEPPER
freshly ground, to taste *
¾ 340.2
POUND G PASTA, ROTELLE (WAGON WHEEL)
(about 4 cups) *

Directions

  1. Combine the tomatoes, vinegar, olive oil, bell peppers, capers, ground black pepper. Marinate while cooking the pasta.

  2. Bring a large pot of water to the boil, add the pasta and cook Drain and add the sauce, tossing to coat. Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 167 73% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 219mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 63% Vitamin C 160%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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