Rotelle with Provencal Tomato Sauce

Name: Rotelle with Provencal Tomato Sauce
Yield: 4
Cuisine: Fusion
Ingredients: tomatoes; tomatoes; balsamic vinegar; olive oil; sweet red bell peppers, roasted; capers; anchovy fillets; olives; garlic cloves; thyme; basil; salt; black pepper; pasta, rotelle (wagon wheel)

Submitted by hmmrhonda

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

LARGE TOMATOES
ripe

EACH TOMATOES
large, ripe, cut into small cubes

TABLESPOONS BALSAMIC VINEGAR

TABLESPOONS OLIVE OIL

EACH ROASTED RED BELL PEPPERS
(jarred), diced

TABLESPOON CAPERS
rinsed and drained

ANCHOVY ANCHOVY FILLETS
rinsed and chopped (optional) *

EACH OLIVES
(such as kalamata), coarsely chopped *

EACH GARLIC CLOVES
peeled, pressed

TEASPOONS THYME
fresh *

CUP BASIL
fresh, slivered *

TEASPOON SALT

X BLACK PEPPER
freshly ground, to taste *

POUND PASTA, ROTELLE (WAGON WHEEL)
(about 4 cups) *

Directions

Combine the tomatoes, vinegar, olive oil, bell peppers, capers, ground black pepper. Marinate while cooking the pasta.
Bring a large pot of water to the boil, add the pasta and cook Drain and add the sauce, tossing to coat. Serve.