Recipe - Pasta With Uncooked Tomato And Olive Sauce

3 md Vined ripened tomatoes;
seeded and chopped
1 md Yellow bell pepper; chopped
fine
2 Garlic cloves; to taste,
minced
1 cup Coarsely grated mozzarella;
(about 4 ounces)
One half cup Nicoise or other brinecured
black olives; pitted and
halved
3 tablespoon Extra virgin olive oil
1 tablespoon Balsamic vinegar; or to
taste
One half pound Cavatappi; (sometimes called
; tortiglioni or
; serpentini) or
; other spiral shaped
; pasta such as
; rotini
Three fourths Finely chopped mixed fresh
herbs such as; parsley, and
mint
; basil, leaves

In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives,
oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.

While sauce is standing, in a 6quart kettle bring 5 quarts salted water to
a boil. Add pasta and cook untilal dente.

Drain pasta well and transfer to bowl containing sauce. Add herbs and toss
well.

Serves 2.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 401 Calories (kcal); 41g Total Fat; (88% calories from fat);
2g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.