---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ROTELLE WITH PROVENCAL TOMATO SAUCE
 Categories: Pasta
      Yield: 4 servings
 
      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.
 
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