Rotelle with Provençale-style Pasta Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

The salty Provençale elements (olives, capers, anchovies) are used in very discreet amounts in this uncooked sauce. If tomatoes aren’t at their peaky use ripe plum tomatoes or cherry tomatoes, now available year round. This sauce is served without grated cheese.

Ingredients

  • 2 cups diced ripe tomatoes
  • 5 tablespoons extra virgin olive oil
  • ½

Method

  1. Bring a large pot of water to a boil.
  2. Combine the tomatoes, olive oil, roasted pepper, parsley, olives, thyme, capers, anchovy, and garlic; and stir to blend in a large serving bowl. Set aside.
  3. Add salt to the water and cook the pasta until al dente, or firm-tender, and drain.
  4. Add the hot pasta to the sauce and toss to blend. Sprinkle with p