Title: Rotelle with Provencal Tomato Sauce
Categories: Pasta
Yield: 4 Servings

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.

From "Lighter, Quicker, Better" by Richard Sax and Marie Simmons

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