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.