Recipe - Rotelle With Roasted Zucchini And Italian Sausage

1 pound Plum tomatoes; peeled,
seeded, and
; chopped
1/3 cup Minced red onion
1/3 cup Kalamata or other
brinecured black; pitted
and cut or sliced up
; olives
One fourth cup Olive oil
3 tablespoon Balsamic vinegar
1 pound Rotelle or fusilli
2 tablespoon Finely chopped basil leaves
2 tablespoon Finely chopped fresh mint
leaves
2 tablespoon Finely chopped fresh chives
Yellow pear tomatoes; halved
for garnish

In a large bowl stir together the plum tomatoes, the onion, the olives, the
oil, the vinegar, and salt and pepper to taste and let the sauce stand for
30 minutes. In a saucepan of salted boiling water cook the pasta until al
dente, drain it, and add the hot pasta to the sauce. Add the herbs, toss
the mixture until it is combined well, and serve it warm, garnished with
the pear tomato halves.

Serves 6.

Gourmet August 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.