Rotelle with Provençale-style Pasta Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

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

Lighter, Quicker, Better

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.


  • 2 cups diced ripe tomatoes
  • 5 tablespoons extra virgin olive oil
  • ½ cup diced roasted red pepper, jarred or homemade
  • 1 tablespoon torn flat-leaf parsley leaves
  • 8 brine-cured black olives, pitted and cut up
  • 1 teaspoon fresh thyme leaves, stripped from stems
  • 1 teaspoon tiny capers, rinsed and drained
  • 1 anchovy fillet, rinsed, patted dry, and finely chopped
  • 1 small clove garlic, crushed
  • 1 pound rotelle (wheels) or other short pasta
  • Salt
  • 2 tablespoons pine nuts, toasted in a dry skillet until lightly golden


    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 pine nuts and serve at once.