🫙 From the Spice Rack
Rotelle with Provencal Tomato Sauce
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
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Ingredients7 items
Ingredients
- 2large ripe tomatoes, cut into
- 4tbsp olive oil
- 2jarred roasted red bell
- 2anchovy fillets, rinsed and
- 1/4cup slivered fresh basil leaves
- 1/4tsp salt
- 1. combine the tomatoes, vinegar, olive oil, bell peppers, ca
Directions
- 1
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 drain
- 2
Combine the tomatoes, vinegar, olive oil, bell peppers, capers, anchovies, olives, garlic, thyme, basil, salt and several grindings black pe
- 3
Marinate while cooking the pasta
- 4
Bring a large pot of water to the boil, add the pasta and cook according to package directions
- 5
Drain and add the sauce, tossing to coat