Title: Provencale-Style Pasta Sauce
Categories: Sauce Pasta
Yield: 6 Servings
| 2 | c | Diced tomatoes |
| 1/2 | c | Roasted red bell peppers |
| 1/4 | c | Plus 1 tbsp olive oil |
| 1/4 | c | Chopped Italian parsley |
| 8 | | Kalamata olives, - pitted, chopped |
| 2 | ts | Minced fresh thyme or 1/2 teaspoon dried, crumbled |
| 2 | | Garlic cloves, minced |
| 1 | ts | Capers, drained |
| 1 | | Anchovy fillet, minced |
Combine all ingredients in large bowl. Season to taste with salt and
pepper. *Black, brine-cured Kalamata olives are available at Greek and
Italian markets and some supermarkets.