Rotelle With Provencal Tomato Sauce Recipe

• 2 lrg Ripe tomatoes, cut into
•     Small cubes
• 2 Tbsp. Balsamic vinegar
• 4 Tbsp. Extra virgin olive oil
• 2 x Jarred roasted red bell
•     Peppers, diced
• 1 Tbsp. Rinsed and liquid removed capers
• 2 x Anchovy fillets, rinsed and
•     Minced (optional)
• 8 x Olives, such as Kalamata,
•     Coarsely minced
• 1 med Clove garlic, peeled and
•     Forced through a press
• 2 tsp Fresh thyme leaves
• 1/4 c. Slivered fresh basil leaves
• 1/4 tsp Salt
•     Freshly grnd black pepper
•     To taste
• 3/4 lb Rotelli pasta (about 4 c.)

Directions