Rotelle with Provencal Tomato Sauce
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
ripe |
|
| 2 | each |
tomatoes
large, ripe, cut into small cubes |
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | each |
roasted red bell peppers
(jarred), diced |
|
| 1 | tablespoon |
capers
rinsed and drained |
|
| 2 | Anchovy |
anchovy fillets
rinsed and chopped (optional) |
*
|
| 8 | each |
olives
(such as kalamata), coarsely chopped |
*
|
| 1 | each |
garlic cloves
peeled, pressed |
|
| 2 | teaspoons |
thyme
fresh |
*
|
| ¼ | cup |
basil
fresh, slivered |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ¾ | pound |
pasta, rotelle (wagon wheel)
(about 4 cups) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
ripe |
|
| 2 | each |
tomatoes
large, ripe, cut into small cubes |
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 6E+1 | ml |
olive oil
|
|
| 2 | each |
roasted red bell peppers
(jarred), diced |
|
| 15 | ml |
capers
rinsed and drained |
|
| 2 | Anchovy |
anchovy fillets
rinsed and chopped (optional) |
*
|
| 8 | each |
olives
(such as kalamata), coarsely chopped |
*
|
| 1 | each |
garlic cloves
peeled, pressed |
|
| 1E+1 | ml |
thyme
fresh |
*
|
| 59 | ml |
basil
fresh, slivered |
*
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 340.2 | g |
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.
