Rotelle with provencal tomato sauce

Yield: 4 Servings

Ingredients:

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)

Instructions:

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.