Recipe - Rotelle With Provencal Tomato Sauce

2 lg Ripe tomatoes, cut into
Small cubes
2 tablespoon Balsamic vinegar
4 tablespoon Olive oil
2 Jarred roasted red bell
Peppers, minced
1 tablespoon 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 teaspoon Fresh thyme leaves
One fourth cup Slivered fresh basil leaves
One fourth teaspoon Salt
Freshly ground black pepper
To taste
Three fourths pound 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini